Sausage and Asiago Stromboli Recipe

Skip the takeout when you watch March Madness—with a little help from ready-made frozen dough, it’s easy to make your own stromboli at home
Sausage and Asiago Stromboli

Photography by Terry Brennan, Food Styling by Lara Miklasevics

Classic stromboli is often made with sliced deli meats and cheeses piled on a square of pizza dough and rolled up, and with frozen dough, this impressive treat becomes easy. In this variation, just thaw a loaf of frozen bread dough in the refrigerator, and then pat it out and cover with sautéed mushrooms, sausage, Asiago cheese, and parsley, says Twin Cities chef and cookbook author Robin Asbell, who created this recipe for Real Food. Serve slices topped with savory tomato sauce, or save a few slices for lunch—they are just as tasty without sauce says Asbell.

Sausage and Asiago Stromboli

Makes 8 Servings

1 pound frozen bread dough, thawed in the refrigerator (See Cook’s Notes)

1 tablespoon extra virgin olive oil
1 cup chopped onion
4 ounces mushroom, finely chopped
4 ounces mild or hot Italian sausage
1 3/4 cups (5 ounces) shredded Asiago cheese, divided
1/2 cup fresh parsley
1 large egg, whisked
2 cups prepared spaghetti sauce, warmed

  1. Preheat the oven to 375°F. Line a sheet pan with parchment paper and reserve. Let the dough come to room temperature while you prepare the filling.
  2. In a large sauté pan, heat the olive oil over medium-high heat. Add the onions and mushrooms and stir until they sizzle. Reduce the heat to medium and cook for about 5 minutes, until the mushrooms have shrunken and the pan is dry. Crumble in the sausage and cook, breaking it into small crumbles with your spatula. Cook until the sausage is no longer pink and has some browned spots, about 4 minutes. Scrape the mixture into a medium bowl and let cool; put it in the refrigerator if you can.
  3. On a lightly floured counter, press the dough to make an 8 x 9-inch rectangle. Spread 1 1/2 cups of the Asiago on the dough, leaving the top inch farthest away from you, along the length, bare. Cover the cheese with parsley and cooled sausage mixture. Roll the dough up from the side closest to you, encasing the filling, cinnamon roll style, finishing with the bare edge. Place seam side down on the prepared sheet pan. Let the roll rise for 15 minutes in a warm spot.
  4. Whisk the egg in a small bowl and brush the roll with egg, and then sprinkle with the remaining 1/4 cup of Asiago cheese.
  5. Bake for 25 minutes, until an instant read thermometer inserted in the center of the roll reads 140°F. Slice into 8 pieces, and serve each topped with about 1/4 cup of warmed spaghetti sauce.

Cook’s Notes:
• Thaw dough in a lightly oiled container, covered, so the top of the dough will not dry out.
• To shape the dough, you can start pressing it into a rectangle as soon as the dough is soft; then let it rise for a few minutes after it is shaped.
• When working with dough, press it out until the dough starts to resist; then let it rest for a few minutes. The dough will relax and be easy to stretch again.

Nutrition info (per serving) SAUSAGE & ASIAGO STROMBOLI: CALORIES 330 (134 from fat); FAT 15g (sat. 6g); CHOL 47mg; SODIUM 763mg; CARB 36g; FIBER 3g; PROTEIN 13g

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Mary Subialka
Mary Subialka is the editor of Real Food and Drinks magazines, covering the flavorful world of food, wine and spirits. She rarely meets a chicken she doesn’t like, and hopes that her school-age son, who used to eat beets and Indian food, will one day again think of real food as more than a means to a treat—and later share this with his younger brother.