This Sausage Stromboli is a flavorful hot sandwich that feeds a crowd. Serve it for dinner or cut into slices as an appetizer with marinara for the big game.
*This post is sponsored by Rhodes Bake-N-Serv. Thanks to the brands that support Dessert Now Dinner Later.
I’m excited to share this easy crowd-pleaser. Think of it as a large hot pocket: savory Italian sausage mixed with cheese, baked inside a soft bread ring. It’s simple to make, slices beautifully, and is perfect dipped in marinara. It’s a hearty, comforting dish that’s great for family dinners or game-day gatherings.
Using Rhodes bread dough makes this recipe quick and consistent. Thaw a loaf or rolls ahead of time and roll them into the rectangle needed for assembling the stromboli. I often keep Rhodes dough on hand for pizza, garlic bread, and quick sandwich bakes—having a thawed loaf ready saves time on busy nights.
A beaten egg helps bind the meat and cheese, so the filling stays mostly inside even after you make the decorative cuts around the ring. A little cheese will leak out and brown on top, which only makes it more irresistible. The oven fills the kitchen with a savory aroma while it bakes.
If you’re ready to serve this for family or friends, give it a try—it’s simple, satisfying, and shares well. Enjoy!
Sausage Stromboli
Amber Brady
20
30
50
10
servings
Ingredients
- 1 Loaf Rhodes Bread Dough, 12 Rhodes Dinner Rolls, or 8 Rhodes Texas Rolls thawed to room temperature
- 1 pound ground Italian sausage
- 1 ½ cups grated cheddar cheese
- 2 eggs
- ½ teaspoon Italian seasoning
- Parmesan cheese (for sprinkling on top)
- Marinara sauce (for dipping)
Instructions
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Brown the Italian sausage in a skillet and drain any excess grease. Stir in the grated cheddar, 1 beaten egg, and the Italian seasoning. Set this mixture aside while you prepare the dough.
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On a counter sprayed with non-stick spray, roll the loaf or combined rolls into an 18×16 inch rectangle. Spread the sausage mixture onto the dough, leaving a ½-inch border around the edges. Starting on a long side, roll the dough up tightly and pinch the seam to seal. Place seam-side down on a sprayed baking sheet and form it into a circle, pinching the ends together.
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Using scissors, make cuts about 1 inch apart all the way around the outside of the ring, cutting about two-thirds of the way through. (Placing an oven-safe bowl in the center helps keep the circle shape.) Whisk the remaining egg and brush it over the top, then sprinkle with parmesan. Cover with sprayed plastic wrap and let rise until doubled.
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Remove the plastic wrap and bake at 350°F for 25–30 minutes, or until the stromboli is golden brown. Let cool slightly, slice, and serve with warm marinara for dipping.
Notes
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