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Sausage Bread - Sausage Stromboli
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Pizza dough stuffed with sausage & cheese

Angela Creighton

Serves/Makes:2 loaves

  • Dough:
  • 3-1/2 cups (825 ml) flour
  • scant tbsp. salt
  • 1 envelope yeast
  • 1-1/2 cups (350 ml) warm water (120 to 125 degrees)
  • olive oil
  • Filling:
  • 1 lb (.5 kg). Italian sweet sausage
  • 2 8 oz (224 grm). packages shredded mozzarella cheese
  • 1/2 cup (125 ml) grated romano cheese
  • 2 tsp (10 ml). parsley
  • 1 tsp (5 ml). garlic powder
  • DOUGH:
  • Combine flour and salt in large bowl.
  • Make a well in center of bowl and add yeast to well.
  • Add warm water on top of yeast.
  • Stir until dough forms.
  • Sprinkle more flour on dough and knead for 10 minutes or until dough is no longer sticky, adding more flour as necessary.
  • Coat another bowl with olive oil.
  • Transfer dough to that bowl.
  • Rub olive oil on top of dough.
  • Cover with a towel and let rise for two hours.
  • Remove sausage from casing.
  • Brown sausage, breaking it up with a fork.
  • Drain fat.
  • Transfer to a bowl.
  • Cool 10 minutes.
  • Add remaining ingredients.
  • Heat oven to 350 degrees (175 C.).
  • Divide dough in half.
  • Roll out each half into a rectangle.
  • Divide sausage filling in half.
  • Spread sausage filling on top of each, leaving a one inch border.
  • Fold short sides of dough in.
  • Roll up long side of dough jelly roll fashion.
  • Seal by pressing down seam gently.
  • Place seam side down on greased cookie sheets.
  • Bake 30 to 45 minutes or until golden brown.
  • Cool 10 minutes before slicing.
Can also make miniature size rolls, following basic directions.

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