Easy Breakfast Stromboli (Print version)
Golden pizza dough rolled around soft eggs, sausage and cheese for an easy breakfast stromboli that slices cleanly and reheats well.
# Ingredients:
For the filling
01 -
1 lb (450 g) pork breakfast sausage
02 -
8 large eggs
03 -
2 tablespoons (30 ml) milk
04 -
1/4 teaspoon kosher salt
05 -
1/4 teaspoon black pepper
06 -
1 3/4 cups (175 g) shredded Colby Jack cheese
07 -
2 green onions, thinly sliced
For the dough
08 -
1 can (11-13.8 oz / 310-390 g) refrigerated thin crust pizza dough
09 -
1 large egg, beaten, for egg wash
10 -
1 tablespoon shredded cheese, reserved for topping, optional
# Instructions:
01 -
Preheat the oven to 375°F. Line a large rimmed baking sheet with parchment paper.
02 -
Cook the sausage in a skillet over medium heat, breaking it into small crumbles, until browned and no pink remains, 7-9 minutes. Drain very well and let it cool slightly.
03 -
Whisk the eggs with milk, salt and pepper. Cook in a lightly greased skillet over medium-low heat until softly set and still glossy, 3-4 minutes. Remove from the heat.
04 -
Unroll the pizza dough on the parchment and stretch it into an even rectangle. Scatter the eggs over the dough, leaving a 1-inch border and a wider clean strip at one long edge. Add sausage, cheese and green onions.
05 -
Starting at the filled long edge, roll the dough into a log. Place it seam-side down, tuck the ends under and cut 4 small diagonal vents across the top.
06 -
Brush the top with beaten egg and sprinkle with the reserved cheese if using. Bake for 22-26 minutes, until the crust is deep golden and crisp.
07 -
Let the stromboli rest for 8-10 minutes before slicing. Serve warm with salsa, sausage gravy or marinara if desired.
# Good to know:
01 -
Let the filling cool slightly before rolling so the dough does not soften.
02 -
Best served warm after a short rest for cleaner slices.
03 -
Leftovers keep refrigerated for up to 3 days.