Sweet Apple Chicken Sausage and Cheddar Breakfast Stromboli Recipe

After literally years of talking about making a breakfast stromboli, I guess the stars aligned yesterday and I was finally tempted to make one. Okay—it was less to do with stars and more to do with the fact that I simply had an eclectic assortment of ingredients and a free weekend morning to plan and create the recipe. I love the flavors available in al fresco chicken sausage—especially for breakfast recipes. The combination of the sweet chicken sausage with the cheddar cheese and egg was perfect. I had made various stromboli recipes for lunch or dinner--but, never breakfast. Now that I have tasted this one--I'm sure that it will not be my last breakfast stromboli creation!

Ingredients for Sweet Apple Chicken Sausage and Cheddar Breakfast Stromoli Recipe

1 tsp. Extra Virgin Olive Oil

1 tsp. Butter

½ c. Yellow Onion, diced

1 c. White Mushrooms

2 al fresco Sweet Apple Chicken Sausage, diced

½ tsp. Salt

½ tsp. Black Pepper

1 tsp. Bottled, Minced Garlic

8 Eggs, Lightly Beaten

1/3 c. Milk

1/8 Tsp. Salt

¼ tsp. Black Pepper

1 Pillsbury Classic Refrigerator Pizza Crust

3 Tbsp. Cheddar Cheese

Egg Wash:  1 Egg, lightly Beaten and 1 Tbsp Water

Instructions for sweet apple chicken sausage and cheddar breakfast stromoli recipe:

Prepare the baking pan and preheat the oven.  Line a cookie sheet with aluminum foil, lightly sprayed with an olive oil or butter flavored cooking spray.  Preheat the oven to 375F.

Prepare the apple chicken sausage and cheddar breakfast stromboli filling.  Heat the olive oil and butter in a large skillet until hot, but not smoking.  Add the onion and apple chicken sausage.  Sauté until onions are nearly translucent.  Add the mushrooms, salt, pepper, and garlic.  Cook until mushrooms are tender.

Scramble the eggs.  Mix the eggs, milk, salt and pepper together in a small mixing bowl.  Pour the egg mixture into the sausage mixture and scramble the eggs until the eggs are set and no longer runny.

Prepare the egg wash.  Beat the egg and water together in a small bowl.  You will use a pastry brush to “paint” the egg wash on to the pizza dough.

Prepare the pizza crust.  Unroll the pizza crust dough directly onto the foil lined cookie sheet.  Spread it out and roll a bit until the crust edges are even.  Brush the egg wash onto the one inch edge all the way around the crust.

Build the stromboli.  Spoon the warm filling evenly onto the pizza dough, leaving a one inch border all the way around the dough rectangle.  Sprinkle 2 Tbsp. cheddar cheese over the filling.  Begin rolling by gently lifting and folding over one of the short sides of the pizza dough and filling.  Continue carefully rolling the dough until you reach the opposite side.  Press edges together to seal. 

Brush with egg and bake.  Brush the egg wash over the unbaked stromboli.  Sprinkle remaining tablespoon of cheddar cheese over the top of the stromboli—pressing slightly to adhere to the egg wash.  Bake for 15-20 minutes or until crust is golden brown.  Take a peek at the bottom—especially toward the bottom center to ensure that dough is baked all the way through.  If the bottom is still doughy—place aluminum foil strips over the tops to avoid over browning and continue to bake until bottom of crust is baked through.

Slice and serve.  Slice into strips and serve warm.