Recipes

[Beebee2]

If you, like me, wanted to have a recipe for the Sausage Stromboli Ring shown today on "In the Kitchen with David", here's one I found at the Taste of Home website.

Stromboli Ring
1 lb bulk Italian sausage
1-1/2 c, 6 oz, shredded Monterey Jack or part-skim mozzarella cheese
2 eggs
1/2 t Italian seasoning
1-lb loaf frozen bread dough, thawed
1 T grated Parmesan cheese
Marinara sauce, warmed, optional


In a large skillet, cook sausage over medium heat until no longer pink; drain. Stir in the Monterey Jack cheese, one egg and Italian seasoning.

On a lightly floured surface, roll dough into an 18-in. x 6-in. rectangle. Spoon sausage mixture over dough to within 1/2 in. of edges. Roll up jelly-roll style, starting with a long side; pinch seam to seal.

Place seam side down on a greased baking sheet; pinch ends together to form a ring. With scissors, cut from outside edge to two-thirds of the way toward center of ring at 1-in. intervals.

Beat remaining egg; brush over dough. Sprinkle with Parmesan cheese. Cover and let rise in a warm place until doubled, about 30 minutes.

Bake at 350° for 28-32 minutes or until golden brown. Serve with marinara sauce if desired. Yield: 12 servings.

Nutritional Facts 1 slice (calculated without marinara sauce) equals 235 calories, 12 g fat (5 g saturated fat), 63 mg cholesterol, 483 mg sodium, 19 g carbohydrate, 2 g fiber, 12 g protein.

Originally published as Stromboli Ring in Taste of Home Christmas Annual 2009, p77