I’ve shared this Stromboli recipe before but with a different filling. This variety has a special place in my heart . . . err, tummy? . . . because it’s one my mom would make often when I was kid. Mmmmmm!
Spinach and Sausage Stromboli
1 C warm water (100 – 110 degrees)
1 package dry yeast (about 2 1/4 tsp)
3 C plus 2 Tbsp all-purpose flour, divided (I use half all-purpose/half whole wheat)
1 Tbsp sugar (or 1 Tbsp honey)
1/4 tsp salt
1 roll of sage seasoned sausage, cooked and crumbled (you might not use the whole roll)
8 oz. Monterrey Jack cheese, shredded
1. Combine warm water and yeast in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife, Add 3 cups flour, sugar, and salt to yeast mixture; stir to form a dough. Turn dough out onto a floured surface. Knead until smooth and elastic (about 5 minutes); add enough of remaining flour, 1 Tbsp at a time, to prevent dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If indentation remains, dough has risen enough.) Punch dough down; cover and let rest 5 minutes.
2. Roll out dough into a 15 x 10-inch rectangle. Spread on your sausage, cheese, and spinach. Fold the short sides of the rectangle inward on top of the filling. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal, Place roll, seam side down, on pan (sprinkled with corn meal if desired). Cut 4 slits across top of dough using a sharp knife; let rise 30 minutes. Lightly coat dough with cooking spray (I brushed my dough with a beaten egg this last time, and loved the beautiful crust it created!). Bake at 350 degrees for 40 minutes. Let stand 10 minutes before slicing. Cut crosswise into 8 slices.