When you need a savory showstopper for your next brunch, a pound of pizza dough can be just the ticket to elevate all the ingredients of a breakfast sandwich into something beautiful and tasty.
The dough in this breakfast stromboli (basically a big calzone or hot pocket) turns golden-brown and crispy in the oven, enclosing a filling made of soft scrambled eggs, breakfast sausage, and lots of melty sharp cheddar cheese.
Take the few extra minutes to create the easy braid pattern with the dough and this dish is guaranteed to be #brunchgoals.
Temperature Is Key for the Best Stromboli
Temperature is important in two parts in this recipe. The first is that refrigerated pizza dough should be sitting at least for one hour, preferably two, before any attempt is made to roll it out. The dough needs time to come to room temperature so that it won't do that frustrating shrink-back thing when you're trying to roll it into a big rectangle.
The second temperature component is that the egg filling should cool off before it goes into the stromboli so that it doesn't start to heat up the dough and also doesn't overcook in the oven.
While this breakfast stromboli is pretty enough to be served to guests, leftovers have also been greatly welcomed at my house in the morning. We simply stick slices of it in our toaster oven at 325°F for about 15 minutes, and a hot, hearty breakfast is ready to go!
Easy Breakfast Stromboli
Serves 4 to 6
- For the stromboli:
uncooked breakfast sausage, casings removed
medium yellow onion, finely chopped
whole or 2% milk
Freshly ground black pepper
pizza dough, at room temperature for at least 1 hour
shredded sharp cheddar cheese, divided
coarsely chopped fresh parsley leaves
- For the egg wash:
Heat the oil in a medium nonstick pan over medium heat until shimmering. Add the sausage and onion and cook, breaking up the meat with a wooden spoon into small pieces and stirring occasionally, until the sausage is cooked through, about 8 minutes. Meanwhile, place the 4 eggs and the salt in a medium bowl, season with pepper, and whisk to combine.
Reduce the heat to medium-low. Pour in the egg mixture. Using a rubber spatula, scramble the eggs, stirring occasionally and pushing the cooked parts from the edges of the pan to the center, until they are almost set but not dry, about 3 minutes. Transfer to a large plate and spread into an even layer to cool while the oven is heating (the eggs will continue to set).
Arrange a rack in the lower third of the oven and heat to 425°F. Make the egg wash by beating the remaining egg and water in a small bowl together; set aside. Line a baking sheet with parchment paper; place the parchment on a work surface.
When the oven is ready, roll the pizza dough out into a rough 12x14-inch rectangle. Transfer it onto the parchment. Position the parchment with the dough on it so a short end is facing you. Sprinkle 1/2 of the cheese lengthwise down the center of the dough, creating a strip of cheese that is 12 inches long and 3 1/2 inches wide, leaving a 1-inch border at each short end and a 4 1/4-inch border on each long end. Spoon the egg mixture evenly over the cheese. Sprinkle with the remaining cheese and parsley.
Using a very sharp small knife or pizza cutter, cut 1 1/2-inch-wide strips on either side of the filling (as if you were making a thick fringe on either side of it), stopping the cut about 1/4-inch from the filling.
Starting with the bottom left strip, fold it up and over the filling at a slight angle. Next, fold the bottom right strip up and over the filling, meeting and slightly crossing the first strip, making a sort of crisscross or chevron pattern. Continue alternating left and right strips so you wind up with a crisscross that covers most of the filling. Press the dough strips together firmly without squishing the filling so the strips stay together when baked.
Seal the stromboli by pinching together the uncovered ends and the strips closest to them. Grasping the parchment, transfer the stromboli and parchment onto the baking sheet. Liberally brush a layer of the egg wash on the stromboli.
Bake until the stromboli is golden-brown, about 20 minutes. Let the stromboli cool for 5 minutes before cutting crosswise and serving.
Storage: The baked stromboli can be refrigerated in an airtight container for up to 3 days or frozen for up to 3 months. Thaw the stromboli in the refrigerator before reheating in 1-minute bursts on HIGH in your microwave for 2 to 3 minutes total. The stromboli won’t be as crisp when reheated in the microwave. You can also reheat slices in a 325°F oven for about 15 minutes.