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Cheesy Sausage Stromboli

I've had a hundred requests for this recipe over the years. Perfect for brunch or as an evening snack, this sausage-filled bread is not tricky to make—and I never have to worry about storing leftovers! —Vada McRoberts, Silver Lake, Kansas
  • Total Time
    Prep: 30 min. + rising Bake: 20 min.
  • Makes
    2 loaves (16 slices each)


  • 5 cups all-purpose flour
  • 2 tablespoons sugar
  • 2 teaspoons salt
  • 2 packages (1/4 ounce each) active dry yeast
  • 1-1/2 cups warm water (120° to 130°)
  • 1/2 cup warm 2% milk (120° to 130°)
  • 2 tablespoons butter, melted
  • 2 pounds bulk pork sausage
  • 4 cups shredded part-skim mozzarella cheese
  • 3 large eggs, divided use
  • 1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
  • 2 tablespoons grated Parmesan cheese


  • In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
  • Turn onto a well-floured surface; knead until smooth and elastic, 6-8 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 over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
  • Punch dough down; divide in half. Roll 1 portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down 1 side of rectangle to within 1 in. of edges.
  • Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
  • Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm.
Nutrition Facts
1 slice: 370 calories, 18g fat (8g saturated fat), 82mg cholesterol, 702mg sodium, 34g carbohydrate (4g sugars, 1g fiber), 17g protein.
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  • Rachel
    Mar 26, 2020

    Thank you so much for sharing! I saved this from the magazine years ago and my family loves it every time. It is often requested especially by my children for celebrations. Sometimes i use only half the amount of sausage and cheese filling. We haven't had any other meat stuffed bread we like half so well as this one!

  • Kim
    Mar 19, 2019

    If using frozen bread dough,do you just thaw,roll it,and just have one rise after you fill it

  • chefheidi18
    Jun 12, 2018

    This was tasty. I might try other meats in it just to change it up.

  • hidecogal
    Sep 7, 2016

    yes, you can make the dough in a bread machine. I do it all the time.Have never made it any other wayI also change it up by using ham, beef and pepperoni along with a few veggies of your choose.

  • cbenne12
    Jun 1, 2016

    we used wheat flour and it was absolutely fantastic!

  • Macelia
    Dec 31, 2015

    No comment left

  • changde
    Aug 21, 2014

    My family liked the crust but the filling was not as well received. Followed the recipe exactly.

  • justmbeth
    Mar 24, 2014

    Wonderful! I made half a recipe of this along with a more traditional Stromboli. This was the preferred one hands down. Wish I had made the full recipe.

  • trippy2
    Dec 22, 2012

    No comment left

  • LauraManning
    Mar 25, 2011

    I omitted the basil the 2nd time I made it and liked it better.