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Sausage Stromboli

This recipe comes with a money-saving tip.  Actually, it IS a money saving tip!  If you have a lot of tummies to fill — especially teenage tummies (oh how my teenagers will cringe if they ever read this and discover I used the word “tummies” :)), make stromboli instead of pizza.  They’re basically the same thing, only you can get away with using a lot less filling/topping ingredients without getting caught!  Put simply, stromboli is mostly crust, with a yummy filled center.  Eggs are the other secret stretcher here.  They add moisture, bulk and flavor, but they’re undetectable.

I used to make pizza regularly because it is a family favorite (big shock there!).  It may have been popular, but I spent a fortune in cheese and toppings.  Stromboli has saved the day!  The recipe is below.  Serve with pizza sauce on the side (see separate recipe for that).

Because I keep talking about healthy cooking, I’ve written the whole wheat recipe here.  that’s the one I made today so I could take the pictures.   However, I make it just as often with white flour and the recipe’s exactly the same.  Although the recipe instructions are to roll out the dough on a lightly floured surface, the whole wheat version doesn’t stick to the counter, so you can skip the extra flour.

I usually make three varieties at once: pepperoni, sausage,  ham and pineapple.  The egg/cheese mixture is always the same — just change out the other ingredients for what you’d prefer.

Now, I have to give a shout-out to Thrive foods here.  The recipe below is made  with Thrive ingredients.  If you don’t have them, just use the fresh equivalent.  One cup of Thrive mozzerella (reconstituted) cheese = one cup of any other mozzarella, etc.  One tip with the cheese — it takes longer to reconstitute than the other Thrive ingredients, because it must be soaked in cooler water.  Drain thoroughly and pat dry with a towel if desired.

Thrive foods before reconstitution: mozzarella cheese, green peppers, mushrooms, sausage, tomato dices

 

Five minutes later…..reconstituted and ready to go!

I happen to love mushrooms, peppers, tomatoes, etc..  My husband does too.  My children, however, still harbor a secret fear that their stromboli will be rendered inedible just by being cooked in the same oven with vegetables.  Nevertheless, I often put those things on our portion.  The best part is, because I’m using Thrive I grab only the amount I want and reconstitute it in a bowl of hot tap water.  After 5 minutes, they’re ready to drain and go.  Nothing is ever wasted!  I don’t have to buy a carton of mushrooms, cut up a pepper, etc..  It’s the only way to go!

 

SAUSAGE STROMBOLI

Finished product

  • YIELD: 2 loaves (16 Servings)
  • PREP: 45 mins
  • COOK: 25 mins
  • READY IN: 1 hr 10 mins

A family favorite made with Thrive ingredients. The kids don’t even notice the whole wheat crust! Use white wheat flour for best results. Serve with pizza sauce for dipping.

INGREDIENTS

  • 2 1/2 – 3 cups whole wheat flour
  • 1 tablespoon honey or granulated sugar
  • 1 teaspoon salt
  • 2 1/4 teaspoons yeast
  • 3 tablespoons olive or vegetable oil
  • 1 cup very warm water
  • 6 tablespoons Thrive whole egg powder mixed with water below – equivalent to six whole eggs
  • 3/4 cup water
  • 3 cups Thrive mozzarella cheese reconstituted in lukewarm water for 30 minutes and drained
  • 1 teaspoon basil
  • 1 1/2 cups Thrive sausage crumbles reconstituted and drained
  • additional Thrive toppings: mushrooms, green peppers, etc. reconstituted and drained

INSTRUCTIONS

  1. In large bowl or mixer, mix 1 cup of the flour, the sugar, salt and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl frequently.
  2. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 7 minutes until dough is smooth and springy. Cover loosely and let rest 30 minutes. Begin reconstituting cheese now.
  3. Heat oven to 375 degrees. Begin reconstituting remaining Thrive ingredients by covering with hot water. Grease a cookie sheet.
  4. Divide dough in half. Roll each portion into a long rectangle.
  5. Drain the water from the Thrive ingredients. Mix egg powder and water in a bowl with a whisk. Add mozzarella cheese and basil. Stir together. Spread half of the cheese mixture down the center of each rectangle.
  6. Sprinkle sausage on cheese mixture. Add other toppings as desired.
    102_0135_200_133
  7. Fold both sides of dough over filling and pinch to seal.
    Pinch and seal
  8. Place both loaves side by side on cookie sheet. Cut slits in top of loaf with knife.
    Ready to bake
  9. Bake at 375 degrees for 25 minutes, or until loaves are golden brown. Slice and serve with pizza sauce for dipping.
    Finished product
  • COURSE: Entrée
  • SKILL LEVEL: Moderate

 

 

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2 Responses to Sausage Stromboli

  • Theresa says:

    This looks YUMMY! I may have to try this one… Of course I’m not so good at the “Bread Making” stuff… but I’m always willing to try something new! I’ve been watching the thrive videos with Chef Todd and everything he makes looks so good with the thrive products… Thanks for sharing your “talent” with us! :o)

  • Jenny says:

    Thanks Theresa! I like the Chef Todd videos too. I’m anxious to make some of his recipes.

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