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Italian Beef Sausage Stromboli

Whether as pizza toppings or filling for a stromboli (a close relative of the calzone), it’s hard to beat the all-star combo of homemade Italian Sausage and melty mozzarella.

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Ingredients:

  • 1 recipe Italian-Style Beef Sausage
  • 2 cups pasta sauce
  • 1-1/2 cups sliced button mushrooms
  • 1 teaspoon minced garlic
  • 1 can (13.8 ounces) refrigerated whole grain pizza dough
  • 2 cups packed arugula leaves
  • 1-1/3 cups part-skim mozzarella cheese

Cooking:

  1. Preheat oven to 400°F. Prepare Italian-Style Beef Sausage. Stir pasta sauce, mushrooms and garlic into sausage mixture. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally.  Remove from heat; stir in arugula and cheese.

    Italian-Style Beef Sausage: Combine 1 pound Ground Beef, 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
    2. Cook's Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
  2. Meanwhile, spray large baking sheet with cooking spray. Place pizza dough in pan; press dough into 15 x 10-inch rectangle. Spoon sausage filling down center of rectangle, leaving 2-1/2-inch border on long sides and 1/4-inch border on short sides of dough. Cut dough at 1-inch intervals along each long side just to edge of filling. Alternating sides, fold dough strips halfway over filling at an angle, creating braided appearance. Pinch short sides of dough together to seal and enclose filling.
  3. Bake in 400°F oven 20 to 23 minutes or until crust is golden brown. Let stand 5 minutes; cut crosswise into 8 slices to serve.

Nutrition Information

Safe Handling Tips

Beef Checkoff

Bourbon Blueberry & Brie Bacon Cheeseburger

Brian Capps of Louisville, KY, has been crowned the 2021 Derby Burger Champion in the 10th Annual Derby Burger Challenge. Capps’ burger, made with 100% Kentucky Cattlemen’s ground beef is packed with flavor. The patty is topped with brie, thick-cut bacon, a blueberry bourbon sauce and arugula - all on a brioche bun.

Ingredients

  • 1 pound Kentucky Cattlemen’s Ground Beef
  • 4 Slices Bacon, thick sliced
  • 1/4 inch Sliced Brie Cheese, rind removed
  • 1 pint Fresh Blueberries
  • 1 Lemon, halved
  • 1/8 cup White Sugar
  • 2 tsp. Cornstarch
  • 1 1/2 tsp. Bourbon
  • 2 Brioche Buns
  • 2 Tbsp. Salted Butter
  • Arugula 
  • ¼ tsp. Kosher Salt
  • ¼ tsp. Black Pepper

Recipe

1. Form Two Patties and Set Aside.

2. Preheat your skillet over medium high heat. Add butter, and sliced buns. Cook until golden brown, set aside.

3. Salt and pepper both sides of the burger patty, cook over medium high heat. Cook until internal temperature of 160°F (USDA recommended), add cheese before taking off heat until melted.

4. Add blueberries, sugar, and lemon juice into a small pot. Cook on medium to low heat for 5-7 minutes, stirring occasionally. Mix cornstarch with water to make a slurry. Slowly add your slurry mixture to thicken blueberry sauce. Remove mixture from heat and stir in your bourbon.

5. Build your burger. Place your burger patty with melted cheese, cooked bacon, blueberry sauce on the bottom bun. Top the burger with arugula and add the top bun.

6. Enjoy!

Find more delicious recipes and other ways to be involved in the Derby Burger Challenge HERE!