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Prep Time: 30 Minutes Cook Time: 20 Minutes |
Ready In: 50 Minutes Servings: 16 |
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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 Ingredients:
5 cups king arthur unbleached 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 (16 ounces) shredded part-skim mozzarella cheese |
3 eggs |
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil |
2 tablespoons grated parmesan cheese |
Directions:
1. In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
2. Turn onto a well-floured surface; knead until smooth and elastic, about 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.
3. Meanwhile, in a large skillet, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
4. Punch dough down; divide in half. Roll one portion into a 15-in. x 10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges.
5. Fold dough over filling; pinch edges to seal. Cut four 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.
6. Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves (16 slices each).
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