Description
A delicious and hearty Breakfast Stromboli featuring soft scrambled eggs, savory pork sausage, and melted Colby Jack cheese wrapped in thin crust pizza dough. This easy-to-make stromboli is perfect for a filling breakfast or brunch and pairs wonderfully with sausage gravy, salsa, or marinara sauce.
Ingredients
Scale
Base
- 1 (8-ounce) can thin crust refrigerated pizza dough
Filling
- 1 pound pork breakfast sausage, cooked, crumbled, and well drained (can substitute with turkey sausage)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar cheese works as alternative)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dough: Open the can of thin crust pizza dough and carefully stretch it thin and evenly over the parchment paper on the baking sheet, leaving a border around the edges.
- Add Fillings: Spread the soft scrambled eggs evenly over the stretched dough, leaving approximately a 3-inch border free of eggs around the edges. Next, sprinkle the cooked and drained pork sausage evenly over the eggs, followed by sprinkling the shredded Colby Jack cheese on top, reserving a few tablespoons for later.
- Roll the Stromboli: Starting from one side, carefully roll the dough over the fillings like a jelly roll, using the parchment paper to assist with rolling. Once rolled, position the stromboli in the center of the parchment paper so the seam is underneath, then tuck and stretch the ends underneath the roll to seal.
- Prepare for Baking: Using a sharp knife, cut a few diagonal slits into the top crust to allow steam to escape during baking. Sprinkle the reserved shredded cheese over the top of the stromboli for added flavor and a golden crust.
- Bake: Place the baking sheet in the preheated oven and bake for 20 to 30 minutes, or until the crust is golden brown and cooked through.
- Serve: Remove from oven and allow to cool slightly before slicing. Serve warm, optionally accompanied by sausage gravy, salsa, or marinara sauce for dipping.
Notes
- This recipe can be customized with different cheese types such as cheddar or mozzarella.
- For a lighter option, substitute pork sausage with turkey sausage.
- Ensure sausage is fully cooked and drained well to avoid soggy dough.
- Soft scrambling eggs prevents them from leaking out of the stromboli when rolled.
- Let the stromboli cool a few minutes before slicing to keep the filling intact.
