This easy Breakfast Stromboli combines crispy pizza dough, scrambled eggs, sausage, and cheese in a recipe that’s sure to add some excitement to the breakfast monotony. And it only takes 4 ingredients to get this stromboli on the table!
It’s great all by itself but can be dipped into sausage gravy, salsa, or even pizza or marinara sauce to give it even more flavor!
Admittedly, the breakfast routine can get a little boring. Don’t get me wrong, though. I love some breakfast food, but there’s just not a whole lot of variety in our repertoire.
So when I was trying to come up with something different last Saturday morning, I found a tube of canned thin crust pizza dough in the fridge. I use it for my various strombolis (regular, chicken bacon ranch, and reuben), but got to thinking about creating a breakfast variation.
Feeling inspired, I cooked and drained about a pound of breakfast sausage, soft scrambled some eggs, and pulled some cheese out of the fridge and set out to create this Breakfast Stromboli.
The only real challenge with this recipe is dealing with the pizza dough. I’ve got a visual tutorial of how I use parchment paper to make rolling it up a little easier over on my original Easy Stromboli recipe, if you’d like a little help.
The recipe is pretty forgiving though. Regardless of how it looks, if you get all the ingredients in there, it’s going to be delicious!
What’s the difference between a calzone and a stromboli?
I often get questions on my stromboli recipes about the difference between a calzone and a stromboli. The folks over at Bon Appetit really break it down best. For the most part, it comes down to the way it’s sealed. A calzone is folded over with the edges crimped together and a stromboli is rolled up. A calzone is like a taco. A stromboli is like a burrito.
There are a few other differences in terms of toppings and sauces, but they aren’t major. The other thing they mention is that the calzone is genuinely Italian, originating in Naples, while the stromboli is more Italian-American. Its roots are traced to Philadelphia.
A few things to make note of:
Make sure the sausage is drained very well to prevent a greasy, soggy stromboli. I used pork sausage and it does render out some fat. You can also use turkey sausage if you wish.
When scrambling the eggs, you want them to be slightly under cooked as they’ll continue cooking some in the oven.
Many times, stromboli is served with some kind of sauce on the side. And while this is actually pretty delicious all by itself, I tried a few different sauces as I was testing the recipe further.
Sausage Gravy, like this one, is a great accompaniment, but being that there is sausage in the stromboli itself, it might be a little too much sausage – if that’s possible.
I also tried it with some pizza sauce and found the acid in the tomatoes to be a nice flavor contrast.
But, by far, my favorite topping was a little salsa. It lightened the dish a little with the acid from the tomatoes and added some great flavor with the other veggies in there. It might not be traditional, but it sure is delicious! Y’all enjoy!
- 1 (11-ounce) can thin crust refrigerated pizza dough
- 1 pound pork breakfast sausage – cooked, crumbled, and well drained (you can use turkey sausage, as well)
- 8 large eggs, soft scrambled
- 2 cups shredded Colby Jack cheese (cheddar works, too)
- Preheat the oven to 375°F and line a large baking sheet with parchment paper. Open the can of pizza dough and stretch it thin and even on the parchment.
- Spread the soft scrambled eggs over the dough, leaving about a 3-inch border around the edges with no egg. Sprinkle the cooked and drained sausage over the egg. Sprinkle the cheese over the sausage and egg, reserving a few tablespoons for the top of the stromboli.
- Starting on one side, carefully roll the dough up like a jelly roll, using the parchment to help roll it over. Slide the stromboli to the middle of the parchment so that the seam is on the bottom. Stretch and tuck the ends under the stromboli. Cut several diagonal slits into the crust. Sprinkle the remaining cheese over the top.
- Bake for 20 to 30 minutes or until golden brown. Serve warm by itself or with sausage gravy, salsa, or even marinara sauce for dipping.
If nutritional values are provided, they are an estimate and will vary depending on the brands used. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
Do you think this would work with regular pizza dough or even pie dough? I don’t see any reason it would be a problem. Did you do anything to make that outer crust look so crusty and brown? Also thinking about even spreading a little cornmeal/oatmeal on the parchment to help with the sticking problem. I am not a morning person, so I’m thinking I could get most of the ingredients ready and throw it together in just a few minutes. Of course, the first time I make it (tomorrow) I will follow your instructions completely. Your recipes are always never fail!
I think it should work with regular pizza dough, but not sure about the pie dough. I’m afraid that might be too dense to cook through. No, that canned dough browns up beautifully all by itself.
I love this stromboli recipe. I use chorizo on occasion. Gorgeous any way I prepare it.
Sounds great! Glad to hear you’ve enjoyed it!
This made the perfect breakfast. The recipe was very easy to follow and tasted delicious!
Fantastic! Love hearing that!
Sandra L Bilsky
I made this last Sat. I wasn’t too happy with the way I rolled it up. I had gapes on top instead of little slices to let the air out. Well, I couldn’t waste it, so I went and baked it. It was so pretty and delicious! Thank You so much! Everyone loved it!
Ha! Glad it turned out great for you, Sandra!
Hey Cousin!! I have so many of your recipes and have tried quite a few with great results-thanks and keep them coming. The hubby is drooling looking at this recipe. Needless to say it is on the menu soon with a pot of cheese grits on the side!!! Yes, I am a southern girl, so it’s no surprise after 50 years of cooking I still want good recipes that have that “southern bite” I love. (You know in the south we’re all “Cousins”-lol).
Ha! I think cheese grits would b perfect with this! Sure hope y’all enjoy it!
I really liked this as is. However, I think next time I will try adding a little bacon, hash brown, bell pepper, and onion. I am also thinking of adding mozzarella and provolone cheese to the mix. Kinda like a wraped breakfast pizza.
Awesome! Those variations sound good to me!
I said the same thing!
I’m wondering about preparing ahead. Can I get these ready, to baking point, and bake the next morning?
Thanks for a delicious looking recipe. I don ‘t like eggs unless they are jazzed up some way and I could eat these!
I’ve not tried that, so I can’t say for sure. Seems like it should work just fine though. Might be best to bring it to room temp before baking to ensure everything gets cooked through.