Breakfast Stromboli
A delightful twist on the classic Italian stuffed bread, packed with scrambled eggs, breakfast sausage, bacon, and cheese rolled in pizza dough.
Ingredients
Dough and Filling
- 1 can (13.8-ounce) refrigerated pizza dough For the base of the Stromboli.
- 6 large eggs Scrambled for the filling.
- 1.5 cups shredded cheddar cheese Can be substituted with mozzarella or pepper jack.
- 0.5 pound breakfast sausage Cooked and crumbled.
- 0.5 cup bacon Cooked and crumbled.
- 2 green onions Sliced thin for added flavor.
- 1 large egg Beaten, used for egg wash.
Seasoning
- 0.25 teaspoon Italian seasoning Sprinkled on top for added flavor.
- 0.25 teaspoon garlic powder Sprinkled on top for added flavor.
Instructions
Preparation
- Preheat the oven to 375 degrees Fahrenheit.
- Scramble the 6 large eggs in a large skillet until mostly cooked but still a bit runny.
- Roll out the refrigerated pizza dough on a piece of parchment paper and spread 1.5 cups of shredded cheddar cheese evenly across the top half of the dough.
- Top the cheese with the scrambled eggs, cooked and crumbled breakfast sausage, crumbled bacon, and sliced green onions.
- Roll up the dough tightly like a cinnamon roll and pinch the ends and seam together well.
- Transfer the parchment paper to a baking sheet.
- In a small bowl, combine the large beaten egg with a tablespoon or two of water to make an egg wash.
- Flip the dough over so it is seam-side down and brush the egg wash over the top.
- Sprinkle the top with Italian seasoning and garlic powder.
Baking
- Bake for 20-25 minutes or until golden brown on top.
- Serve immediately, best enjoyed warm.
Notes
For extra flavor, add spices or herbs to the scrambled eggs. Leftovers can be wrapped tightly and stored in the fridge for up to 3 days or frozen for 2 months.