Best 3 Cheesy Sausage Stromboli Recipes

GRANDS!™ CRESCENT CHEESY SAUSAGE STROMBOLI

Steps:

• Heat oven to 375°F. In 10-inch skillet, mix pork, bell pepper and cream cheese. Heat over medium-high heat, stirring occasionally, until hot. Set aside. Separate dough into 4 rectangles. Onto ungreased cookie sheet, place 2 rectangles, short ends together, forming 14x5-inch rectangle. Firmly press perforations and center seam to seal.
• Spoon pork mixture lengthwise in 4-inch strip down center of dough to within 1/4 inch of edges. Top with cheese. Press remaining 2 rectangles to 7x5 inches, firmly pressing perforations to seal. Place each rectangle over cheese, pinching center seam to seal. Brush egg yolk mixture over top of rectangle.
• Bake 18 to 22 minutes or until deep golden brown. Cut into slices. Serve warm.

CHEESY PEPPERONI STROMBOLI RECIPE BY TASTY

Steps:

• Remove dough from package and roll out on lightly floured surface to desired size.
• Add alternating rows of pepperoni, mozzarella, and salami until dough is covered, leaving 1½ inches (4 cm) of space along the outside of the dough.
• Add the roasted red pepper, shredded mozzarella, red pepper flakes, and oregano on top of meat and cheese.
• Roll up the stromboli slowly.
• Combine melted butter, garlic, parsley, salt, and pepper.
• Brush the butter mixture onto the stromboli, evenly coating each side.
• Bake stromboli at 400˚F (200˚C) until golden brown (about 15-20 minutes).
• Enjoy!

BROCCOLI CHEESE STROMBOLI

Steps:

• Preheat the oven to 400 degrees F. Oil a baking sheet with 1 tablespoon olive oil and set aside.
• Heat the butter in a large skillet over medium heat. Add the onion and garlic and cook for 2 minutes. Add the broccoli and season to taste with salt and pepper. Cook until the broccoli has softened slightly and become bright green, about 1 minute. Remove from the heat and set aside.
• Lightly flour a clean work surface and stretch or roll the dough into a large rectangle, about 11-by-13 inches. With the long side closest to you, spread the pesto on the dough, leaving about a 1-inch border on all sides. (You'll want to maintain the 1-inch border when adding the remaining toppings.) Top the pesto with the broccoli mixture and sprinkle over the Cheddar. Shingle the mozzarella slices over the Cheddar. Sprinkle on the basil leaves.
• Fold the short sides in, then roll the dough into a log. Place the stromboli seam-side down on the prepared baking sheet. Using a sharp knife, make 5 to 6 diagonal slits on top of the dough. Brush the top with the remaining tablespoon olive oil and sprinkle with the grated Parmesan.
• Bake until golden brown, about 20 minutes.
• Allow to cool for about 5 minutes before slicing and serving. Serve the warmed marinara alongside and top each serving with some more fresh basil.