Sausage Stromboli

Ingredients

  • 1 pkg. active dry yeast
  • 1 cup warm water
  • 1/4 cup olive oil
  • 1/4 tsp. salt, divided
  • 2 1/2-3 cups flour
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  • 3/4 lb. bulk pork sausage
  • 1 medium onion, chopped
  • 1 can tomato sauce
  • 1/2 cup chopped green pepper
  • 1 garlic clove, minced
  • 1 1/2 tsp. Italian seasoning
  • dash pepper
  • 1 cup sour cream
  • 3 Tbsp. whipped chive and onion cream cheese
  • 1 cup shredded mozzarella cheese
  • 1 egg white, lightly beaten

Directions

In a large mixing bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add the oil, 1/8 tsp. salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour. Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down. On a large greased baking sheet, roll dough into an 18x12 inch oval. Spread sausage mixture lengthwise down the center. Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.

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By Robin from Washington, IA

Comments

February 13, 20070 found this helpful

Sounds delicious BUT after you let it rise for 30 minutes (at the end of the recipe) WHAT do you do next? How long do you bake it & at what temperature? I would LOVE to make this if I had the rest of the directions. THANKS!

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