Description
This Breakfast Stromboli combines soft scrambled eggs, savory pork sausage, and melted Colby Jack cheese wrapped in thin-crust pizza dough, baked to a golden perfection. Perfect for a hearty and satisfying breakfast or brunch, this recipe delivers flavorful layers in every slice.
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 substituted)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar can also be used)
Instructions
- Preheat and Prepare Dough: Preheat your oven to 375°F (190°C). Line a large baking sheet with parchment paper for easy cleanup and to prevent sticking. Open the can of pizza dough and stretch it thinly and evenly over the parchment paper, leaving a uniform layer to hold the fillings.
- Add Fillings: Spread the soft scrambled eggs evenly over the stretched dough, ensuring you leave about a 3-inch border around the edges free of eggs to help seal the stromboli when rolled. Next, sprinkle the cooked and drained sausage evenly over the eggs. Top the sausage with shredded Colby Jack cheese, reserving a few tablespoons for sprinkling on top later.
- Roll the Stromboli: Carefully roll the dough over the fillings like a jelly roll, using the parchment paper to assist in rolling without tearing the dough. Once rolled, slide the stromboli to the center of the baking sheet so the seam is underneath. Stretch and tuck the ends of the dough under the stromboli to seal the fillings inside. Cut several diagonal slits into the top crust to allow steam to escape during baking. Sprinkle the reserved cheese evenly over the top for a cheesy crust.
- Bake: Place the baking sheet in the oven and bake the stromboli for 20 to 30 minutes, or until the crust is golden brown and cooked through. Once baked, remove from the oven and let it sit for a few minutes before slicing. Serve warm, optionally accompanied by sausage gravy, salsa, or marinara sauce for dipping.
Notes
- You can substitute pork sausage with turkey sausage for a leaner option.
- Cheddar cheese can be used instead of Colby Jack depending on your preference.
- Be sure to drain the cooked sausage well to avoid soggy dough.
- The diagonal slits on top help vent steam, preventing the stromboli from becoming soggy inside.
- Leftover stromboli stores well in the refrigerator and can be reheated in the oven to maintain crispness.
