Sausage, Black Olive, Onion, and Half-mushroom Stromboli

Installment #3 for quick, easy, delicious meals. This is probably my last super-quick meal post because…. DRUMROLL…… I am DONE with CLASSES FOREVER! (Envision a happy dance here).

One year of clinical rotations, a couple of licensing exams, and I will finally be a pharmacist! It’s a great feeling, but I don’t think it will completely sink in until I get caught up completely on sleep 🙂 

Stromboli is one of our standard go-to meals when we need something quick and good. It’s actually the first meal my husband made for me back when we were dating 🙂 Since then, we’ve filled it with several different fillings and make it fairly consistently. There’s a ham, bacon, Swiss cheese, and green onion version here. We’ve also done pizza-themed ones with pretty good results.

We usually use the Pillsbury french bread as a starter, but I’m sure you could just as easily use a bread maker to make the dough. This one has only half-mushroom because I’m not a fan (the hubby loves them though!) We also used the horseshoe-shaped turkey-sausage and cooked it over the stove for a little bit with the onion for some flavor. Try it out. We love it!
Sausage, Black Olive, Onion, and Mushroom Stromboli
1 can Pillsbury french loaf 
1 pkg. turkey polish sausage
1 to 1-1/2 c. mozzarella cheese
fresh mushrooms, sliced
1 can sliced black olives
1/2 c. onion, chopped
Preheat the oven according to package directions on the bread. Find the seam on the loaf and unroll the bread dough onto a cookie sheet and set aside (The dough will unroll much better if it is cold straight out of the fridge).

Slice the polish sausage into 1/4-inch slices. Cook in a skillet over medium-high heat with the onion until the mixture is fragrant and the onion begins to soften. Mix the sausage-mixture with the mushrooms and black olives. Layer the mixture over the dough leaving 1/2-inch around the edges. Top evenly with the cheese. Roll up the dough lengthwise as tightly as possible. Pinch together the seam and the ends; flip the loaf over so that the seam is down. Cut a couple steam-vents across the top of the loaf. Bake according to package directions until the dough is golden-brown or approximately 20-25 minutes. Slice and enjoy!

4 thoughts on “Sausage, Black Olive, Onion, and Half-mushroom Stromboli

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