Description
This Breakfast Stromboli is a warm, savory rolled pizza dough filled with fluffy scrambled eggs, savory pork sausage, and melted Colby Jack cheese. Perfect for a hearty and delicious breakfast, it combines classic breakfast flavors into a handheld, easy-to-serve meal that’s baked to golden perfection.
Ingredients
Scale
Dough
- 1 (8-ounce) can thin crust refrigerated pizza dough
Filling
- 1 pound pork breakfast sausage, cooked, crumbled, and well drained (can substitute turkey sausage)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar works as an alternative)
Instructions
- Preheat Oven and Prepare Dough: Preheat the oven to 375°F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment paper.
- Spread Fillings: Evenly spread the soft scrambled eggs over the stretched dough, leaving about a 3-inch border clear around the edges. Next, sprinkle the cooked and drained sausage over the eggs, followed by most of the shredded cheese, reserving a few tablespoons for topping.
- Roll the Stromboli: Starting from one side, carefully roll the dough up like a jelly roll, using the parchment paper to assist in rolling. Once rolled, slide the stromboli to the middle of the parchment so the seam rests on the bottom. Stretch and tuck the ends under the stromboli to seal. Cut several diagonal slits into the crust for ventilation and sprinkle the remaining cheese over the top.
- Bake: Place the stromboli in the oven and bake for 20 to 30 minutes until the crust is golden brown. Once done, serve warm either on its own or alongside 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 if preferred.
- Serve with additional dipping sauces like marinara or salsa to add extra flavor.
- Ensure the sausage is well drained to avoid soggy stromboli.
- Make diagonal slits on the crust before baking to prevent steam buildup inside the stromboli.
