For a while (probably close to a year), every Friday was “Homemade Pizza Night” at our house. We’d always have a ball of Whole Foods pizza dough stashed in the freezer waiting to be turned into whatever creation we dreamed up. It was a night that John, Lily, and I looked forward to all week… until I got in a rut of making plain old cheese pizza week after week and we all grew tired of the monotony.
I recently got bit by the pizza bug once again… but this time in the form of stromboli. I made a pepperoni stromboli, and pizza was once again a big hit in our house!
|Prep Time||15 minutes|
|Cooking Time||25 minutes|
|Total Time||40 minutes|
In an effort to avoid falling into the same rut as last time, I brainstormed different filling ideas for stromboli, and was instantly inspired to make a breakfast version.
We often have breakfast for dinner, which I love because of how easy and quick it is to prepare. It’s also a meal I look forward to nearly every week because I rarely eat eggs in the morning.
So for this stromboli, I cooked up some breakfast sausage, scrambled some eggs, and layered them on pizza dough with cheddar cheese, rolled the whole shebang up, then baked it to a golden brown and served it with ketchup.
I never ate ketchup with eggs as a kid, but it’s one of Lily’s favorite condiments, so I’ve grown accustomed to enjoying the two together.
Now you could certainly indulge in this stromboli as your morning meal – and it would be perfect for a weekend brunch – but for me it’s more a breakfast-for-dinner type meal.
Regardless of what time of day you make it, you’re definitely going to love this breakfast stromboli!
- 1 (1 lb) ball pizza dough, at room temperature (my go-to is the pizza dough from Whole Foods)
- flour for rolling out dough
- 1 lb breakfast sausage (if still in links, remove from the casings)
- 6 large eggs, preferably organic
- 1 1/2 cups freshly grated cheddar cheese
- 1 Tbsp olive oil
Estimated Nutrition Per Serving
Calories: 350-400 calories per serving
Carbohydrates: 25-30 grams
Dietary Fiber: 2-3 grams
Sugars: 2-3 grams
Fat: Around 20-25 grams
Saturated Fat: 6-8 grams
Cholesterol: 200-250 mg
Sodium: 600-700 mg
Preheat the Oven
Preheat your oven to 375°F (190°C).
Prepare the Dough
Roll out the pizza dough on a lightly floured surface to create a rectangular shape. If using store-bought dough, follow the package instructions for rolling it out.
Scramble the Eggs
In a bowl, whisk the eggs together and season with salt and pepper. Heat a non-stick skillet over medium heat, add a little oil, and scramble the eggs until they are just set. Remove from heat.
Assemble the Stromboli
Spread the scrambled eggs evenly over the rolled-out dough, leaving about an inch of dough around the edges. Top with diced bell peppers, onions, cooked breakfast sausage, and shredded cheddar cheese.
Roll it Up
Carefully roll up the dough, starting from one of the long edges, and pinch the seam to seal the stromboli.
Place the stromboli seam side down on a baking sheet lined with parchment paper. Brush the top with olive oil and sprinkle with additional shredded cheddar cheese. Bake in the preheated oven for about 20-25 minutes or until the stromboli is golden brown and the cheese is melted and bubbly.
Remove the stromboli from the oven, let it cool for a few minutes, and then slice it into thick, delicious rounds. Garnish with diced tomatoes and chopped fresh parsley, if desired.