Description
This Breakfast Stromboli is a savory, satisfying start to your day featuring soft scrambled eggs, seasoned pork breakfast sausage, and melted Colby Jack cheese all wrapped in a crispy, golden thin-crust pizza dough. Perfect for a quick and delicious breakfast or brunch, it pairs beautifully with sausage gravy, salsa, or marinara for dipping.
Ingredients
Scale
Breakfast Stromboli
- 1 (8-ounce) can thin crust refrigerated pizza dough
- 1 pound pork breakfast sausage, cooked, crumbled, and well drained (turkey sausage can be used as a substitute)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar cheese can also be used)
Instructions
- Preheat and Prepare Dough: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. Open the can of pizza dough and carefully stretch it thin and even directly onto the parchment paper.
- Layer Eggs, Sausage, and Cheese: Spread the soft scrambled eggs evenly over the dough, leaving about a 3-inch border around the edges clear of eggs. Sprinkle the cooked and drained sausage over the eggs, then evenly distribute the shredded cheese on top, reserving a few tablespoons for later.
- Roll and Seal Stromboli: Starting from one side, carefully roll the dough over the fillings like a jelly roll, using the parchment paper to assist. Place the rolled stromboli in the center of the parchment with the seam side down. Stretch and tuck the ends underneath to seal. Cut several diagonal slits on top to allow steam to escape and sprinkle the reserved cheese over the top.
- Bake: Bake in the preheated oven for 20 to 30 minutes until the crust is golden brown and crispy. Once baked, let it cool slightly before slicing.
- Serve: Serve the stromboli warm, either on its own or with your choice of sausage gravy, salsa, or marinara sauce for dipping.
Notes
- You can substitute turkey sausage for a leaner option.
- Cheddar cheese works well in place of Colby Jack if preferred.
- Make sure to drain the cooked sausage well to prevent the dough from getting soggy.
- Diagonal slits on top help vent steam and keep the crust crispy.
- Try serving with different dipping sauces to vary flavors.
