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CHEESE SAUSAGE STROMBOLI Recipe

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This recipe for CHEESE SAUSAGE STROMBOLI, by , is from Bennett's & Beyond: A Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Maribeth Bennett

Category:
Category:

Ingredients:  
Ingredients:  
5 c flour
2 T sugar
2 tsp salt
2 pkgs active dry yeast
1 1/2 c warm water
1/2 c warm milk
2 T butter, melted
2 lbs bulk sausage
4 c (16 oz) shredded mozzarella cheese
3 eggs
1 tsp minced fresh basil or 1/4 tsp dried basil
2 T grated Parmesan cheese

Directions:
Directions:
In 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 minutes. 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 15 x 10 rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 inch of edges. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remain dough and filling. Beat remaining egg; brush over loves. Sprinkle with Parmesan. Cover and let rise until doubled, about 45 minutes. Bake at 375F for 20 - 25 minutes or until golden brown. Slice and serve warm.

Number Of Servings:
Number Of Servings:
2 Loaves

 

 

 

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