Monday, March 22, 2010


You can use the recipe below for the dough ( you’ll need to double the filling ingredients)
OR I just make a batch of dinner roll dough in my bread maker.

5 cups all-purpose flour
2 T sugar
2 t salt
2 pkg (1/4 oz each) active dry yeast
1 1/2 c warm water (120-130 degrees)
1/2 c warm milk (120-130 degrees)
2 T butter/ marg, melted

1 lbs. bulk pork sausage
2 c (8oz) shredded mozzarella cheese
1 eggs
1 t minced fresh basil or 1/4 t dried basil
2 t grated parmesan cheese

In a mixing bowl combine 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 min. 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 skillet, cook sausage until no longer pink; drain and cool. stir in mozzarella, 2 eggs and basil; set aside.

Punch dough down; divide in half. Roll one portion into a 15x10 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. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling. Sprinkle with parmesan. Cover and let rise until doubled about 45 min. Bake at 375 for 20-25 min or til golden brown. Slice and serve warm.

* I just make a regular batch of dinner roll dough in my bread maker and use that for the dough.
I skip letting it rise once the filling is in the dough, just stick it in the oven

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