Sausage, spinach and cheese make this stomboli recipe a complete meal.

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Servings: 12
Skills: Intermediate
Prep Time: 10 min (not including thaw time)
Bake Time: 45-50 min

Ingredients

1 loaf Rhodes™ White or Italian bread dough, thawed and risen
1-12 ounce package frozen spinach souffle, thawed
5 tablespoons all-purpose flour
1/2 pound bulk Italian sausage, thoroughly cooked, drained, and crumbled
1-7 ounce jar roasted red peppers, drained and coarsely chopped
2/3 cup Monterey Jack cheese, grated
olive or vegetable oil

Instructions

Roll bread dough into 10x15 inch rectangle. Combine thawed spinach souffle and flour in a medium bowl; add cooked sausage, peppers, and cheese. Spread mixture on top of dough rectangle to one inch from edges. Roll dough up as for jelly roll, starting at long edge. Place stromboli in center of sprayed baking sheet, keeping seam side down and tucking ends under. Cut several ventilation slits into top of stromboli to allow filling to show through. Cover with sprayed plastic wrap and let rise 30 to 45 minutes. Remove wrap and bake at 350°F 45-50 minutes or until brown. Brush with oil. Allow to cool slightly before slicing. Can be served with a sprinkle of parmesan cheese.