Sausage and Mushroom Stromboli

Dough adapted from My Baking Addiction, by complete accident!

Ingredients

For the Dough
2-3/4 cups lukewarm water
1-1/2 tablespoon granulated yeast (2 packets)
1-1/2 tablespoons Kosher salt
1 tablespoon sugar
3/4 cup extra virgin olive oil
9-1/2 cups unbleached all-purpose flour
2 tablespoons King Arthur Flour Pizza Dough Flavoring (optional)

For the Filling
2 large chicken sausages with garlic and sundried tomato, skin removed and filling crumbled
1 tablespoon olive oil
6-7 large cremini mushrooms
1 shallot, diced finely
2 garlic cloves, minced
salt, pepper, and oregano to taste
4-6 tablespoons of your favorite Marinara Sauce (I used Classico’s Traditional Sweet Basil Tomato)
1 1/2 cups shredded mozzarella
2-3 tablespoons shredded Parmesan

Directions

First, prepare the dough. Either by hand or using a stand mixer fitted with a dough hook attachment, combine water, yeast, salt, sugar, and olive oil in a large bowl. Mix well to combine. Add flour, a few cups at a time, and allow to fully incorporate before adding more flour.

Once dough is cohesive (but sticky), place in a separate greased large bowl and lightly cover (not airtight) for at least 2 hours.

Per Jamie, “Dough can be used immediately after first rise, but is easier to handle when cold”.

This amount of dough makes (4) 1 lb loaves. I used one loaf to make one stromboli. The dough keeps for up to 12 days in the refrigerator. (I placed mine in quart size freezer ziptop bags, but did not seal them completely.)

Once the dough is ready to go, preheat the oven to 400F. If you have a pizza stone, place it in the oven now.

In a large skillet, heat olive oil. Add sausage filling, chopped mushrooms and shallot, and minced garlic. Allow all items to brown before adding any salt, pepper, or oregano, as salt will bring out the moisture in the mushrooms and they will not brown properly. Remove from heat when chicken sausage has cooked through thoroughly and you have a nice brown color on the other ingredients.

Spread a layer of flour onto a clean and dry surface. Using one loaf, roll out into a large rectangle with a rolling pin. When dough seems evenly rolled out into a rectangle of about 11″ x 17″, spread the tomato sauce evenly, leaving about a 1/2 inch border around each edge of the rectangle.

Spread the filling across the sauce, then cover with mozzarella. Roll dough up and press firmly on the top to create a seal. Tuck ends under the loaf.

Drizzle or brush olive oil on top of the stromboli, then sprinkle with salt, pepper, oregano, and Parmesan cheese.

Place the loaf on a parchment lined baking tray or directly onto the pizza stone in the oven.

Bake for approximately 40 minutes, or until the crust is golden brown. Slice using a bread knife. Each stromboli makes about 6 1 1/2″ pieces.