Description
This Breakfast Stromboli is a savory and satisfying breakfast pastry combining soft scrambled eggs, seasoned pork sausage, and melted Colby Jack cheese all wrapped in a thin, crispy pizza dough crust. Perfectly golden and baked to perfection, it’s an excellent make-ahead breakfast that pairs wonderfully with gravy, salsa, or marinara sauce 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 also works well)
Instructions
- Preheat Oven: Preheat your oven to 375°F (190°C) and prepare a large baking sheet by lining it with parchment paper to prevent sticking and make cleanup easier.
- Prepare Dough Base: Open the can of refrigerated pizza dough and carefully stretch it out thinly and evenly over the parchment paper on the baking sheet, forming a rectangular shape with an even thickness.
- Layer Ingredients: Spread the soft scrambled eggs evenly over the dough, leaving about a 3-inch border around the edges free of eggs. Next, sprinkle the cooked and drained sausage evenly over the eggs. Top with shredded cheese, reserving a few tablespoons to sprinkle on the top later.
- Roll Stromboli: Starting from one side, gently roll the dough over the filling like a jelly roll, using the parchment paper to help guide the rolling. Once rolled, slide the stromboli towards the middle of the baking sheet with the seam side down. Stretch the ends and tuck them underneath to seal the roll.
- Prepare for Baking: Cut several diagonal slits into the top crust to allow steam to escape during baking. Sprinkle the remaining cheese over the top of the stromboli.
- Bake: Place the stromboli in the oven and bake for 20 to 30 minutes or until the crust is golden brown and cooked through.
- Serve: Remove from oven and let cool briefly. Serve warm on its own or pair with sausage gravy, salsa, or marinara sauce for dipping.
Notes
- Use turkey sausage as a leaner alternative to pork sausage if desired.
- Cheddar cheese or a Mexican cheese blend can be used instead of Colby Jack.
- Make sure the sausage is well drained to avoid a soggy crust.
- For easier rolling, keep the dough chilled until ready to stretch.
- Leftovers can be refrigerated for up to 3 days and reheated in the oven for best texture.
