Description
A delicious and hearty Breakfast Stromboli featuring thin crust pizza dough filled with savory pork sausage, fluffy scrambled eggs, and melted Colby Jack cheese. Perfect for a weekend brunch or a satisfying morning meal, this stromboli is baked to golden perfection and can be enjoyed on its own or with your favorite dipping sauces.
Ingredients
Scale
Stromboli Dough
- 1 (8-ounce) can thin crust refrigerated pizza dough
Filling
- 1 pound pork breakfast sausage, cooked, crumbled, and well drained (turkey sausage can be used as a substitute)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar cheese can be used alternatively)
Instructions
- Preheat and Prepare Dough: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thinly and evenly over the parchment paper, forming your stromboli base.
- Add the Filling: Spread the soft scrambled eggs evenly over the dough, leaving about a 3-inch border around the edges without any egg. Next, sprinkle the cooked and drained sausage evenly over the eggs, followed by most of the shredded cheese, reserving a few tablespoons for topping.
- Roll the Stromboli: Starting from one side, carefully roll the dough up like a jelly roll with the help of the parchment paper. Place the rolled stromboli in the center of the baking sheet with the seam side down. Tuck and stretch the ends underneath the stromboli to seal it. Cut several diagonal slits into the crust to allow steam to escape, then sprinkle the remaining cheese on top.
- Bake: Bake the stromboli in the preheated oven for 20 to 30 minutes, or until the crust is golden brown and cooked through.
- Serve: Remove from oven and let it cool slightly before slicing. Serve warm, either on its own or accompanied by sausage gravy, salsa, or marinara sauce for dipping.
Notes
- You can substitute pork sausage with turkey sausage for a leaner option.
- Cheddar cheese can be used instead of Colby Jack if preferred.
- Make sure the cooked sausage is well drained to avoid soggy dough.
- Diagonal slits in the crust help steam escape and keep the crust crisp.
- Leftovers can be stored in the refrigerator and reheated in the oven for best texture.
