Cheesy Sausage Stromboli #723 1/05

Categories:
breads, brunch, cheese/eggs, New 2005, sausage
snacks

5 cups flour
2 tablespoon Sugar
2 teaspoon Salt
2 1/4 ounce packages dry yeast
1 1/2 cups warm water; 120 to 130 degrees
1/2 cup warm milk; 120 to 130 degrees
2 tablespoon Butter; melted
2 lbs pork sausage
16 oz mozzarella cheese; shredded
3 large eggs
1/4 teaspoon basil
2 tablespoon parmesan cheese

In a 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 to 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 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 the sausage mixture length wise down one side of the rectange to within 1 inch of the edges. Fold dough over the filling; do not overlap dough.; pinch edges to seal. Cut four diaganol slits on top of the stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with parmesan. Cover and let rise until doubled, about 45 minutes. Bake at 375°F for 20 to 25 minutes or until golden brown. Slice about 3/4". You can eat this as is or put some more cheese of your choice on top and broil it until cheese is melted. If you want a soupier loaf, might try adding more Mozzarella to the filling. Serve this with some peaches or a fruit salad.

Contributor: A Taste Of Home

Yield: 2 loaves