Ingredients
5 cups all-purpose flour2 tablespoons sugar2 teaspoons salt2 packages (1/4 ounce each) active dry yeast1-1/2 cups warm water (120° to 130°)1/2 cup warm 2% milk (120° to 130°)2 tablespoons butter, melted2 pounds bulk pork sausage4 cups shredded part-skim mozzarella cheese3 large eggs, divided use1 teaspoon minced fresh basil or 1/4 teaspoon dried basil2 tablespoons grated Parmesan cheese
Preparation
In a large bowl, combine the flour, sugar, salt and yeast. Add water, milk and butter; beat on low until well combined.
Turn onto a well-floured surface; knead until smooth and elastic, 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet over medium-high heat, cook sausage until no longer pink; drain and cool. Stir in the mozzarella, 2 eggs and basil; set aside.
Punch dough down; divide in half. Roll 1 portion into a 15x10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down 1 side of rectangle to within 1 in. of edges.
Fold dough over filling; pinch edges to seal. Cut 4 diagonal slits on top of stromboli. Repeat with remaining dough and filling. Beat remaining egg; brush over loaves. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 45 minutes.
Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm.
