Uploaded November 2020 | Updated September 2026, 2 weeks ago
Sausage Stromboli
(For 16” Camp Oven & #9 Skillet)
Ingredients:
1 packet active dry yeast
1 tsp. sugar
1 cup warm water
¼ cup olive oil
¼ tsp. salt, divided
3 cups all-purpose flour, reserve ½ cup for dusting
1 lb. pork sausage
1 medium sweet yellow onion, chopped
1 can (8 oz.) tomato sauce
½ cup green bell pepper, chopped
1 garlic clove, minced
1 ½ tsp. italian seasoning
1 dash black pepper
1 cup sour cream
3 tbsp. whipped chive & onion cream cheese
¼ cup grated parmesan cheese
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 egg white, lightly beaten
fennel seed
Directions:
1. In a mixing bowl, dissolve yeast & sugar in water; let stand for 5 minutes. Add the oil, half of the salt and 2 cups of flour; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. (About 5 minutes) Place in a greased bowl, turning once to grease top of dough. Cover and let rise in a warm place until doubled. (About 1 hour)
2. While dough is rising, cook sausage and onion, using a large skillet, over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, green pepper, garlic, Italian seasoning and remaining salt; set aside.
3. Punch dough down. Place dough onto parchment paper and rollout a 15” X 15” squarish dough skin. Transfer the dough skin and parchment paper into the camp oven. Spread the sausage mixture onto the dough forming a 5” wide stripe down the middle, keeping clear of dough edges at each end and to allow dough to be folded over the ingredients along both sides. Combine the sour cream & cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold dough over the ingredients at each end. Fold dough over the ingredients on both sides, one side at a time; pinch seams and ends to seal. Using a sharp knife, cut slits in top of dough. Cover and let rise until doubled. (About 30 minutes)
4. Brush top with egg white; sprinkle with fennel seed. Using 10 briquettes under the oven wall and 28 briquettes on lid, bake at 400°F for 25-30 minutes or until lightly browned. Let stand for 10 minutes before slicing. Enjoy!!!
Tip:
Cold or inclimate weather will require additional coals.
Webisode Index:
0:00 Intro
0:52 Opening
1:23 Making Dough
6:09 Making Filling
9:17 Forming Dough Skin
10:44 Adding Fillings
14:24 Folding & Sealing Dough
15:32 Venting the Loaf
16:58 Transfer to Oven
17:20 2nd Rise
18:16 Brushing the Loaf
19:59 Baking the Stromboli
21:09 The Reveal
21:37 Slicing the Stromboli
21:52 Closing
22:35 Outro
23:24 Smoked Cheese Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
Sausage Stromboli
(For 16” Camp Oven & #9 Skillet)
Ingredients:
1 packet active dry yeast
1 tsp. sugar
1 cup warm water
¼ cup olive oil
¼ tsp. salt, divided
3 cups all-purpose flour, reserve ½ cup for dusting
1 lb. pork sausage
1 medium sweet yellow onion, chopped
1 can (8 oz.) tomato sauce
½ cup green bell pepper, chopped
1 garlic clove, minced
1 ½ tsp. italian seasoning
1 dash black pepper
1 cup sour cream
3 tbsp. whipped chive & onion cream cheese
¼ cup grated parmesan cheese
1 cup grated cheddar cheese
1 cup grated mozzarella cheese
1 egg white, lightly beaten
fennel seed
Directions:
1. In a mixing bowl, dissolve yeast & sugar in water; let stand for 5 minutes. Add the oil, half of the salt and 2 cups of flour; beat until smooth. Stir in enough flour to form a soft dough. Turn onto a floured surface; knead until smooth and elastic. (About 5 minutes) Place in a greased bowl, turning once to grease top of dough. Cover and let rise in a warm place until doubled. (About 1 hour)
2. While dough is rising, cook sausage and onion, using a large skillet, over medium heat until meat is no longer pink; drain. Stir in the tomato sauce, green pepper, garlic, Italian seasoning and remaining salt; set aside.
3. Punch dough down. Place dough onto parchment paper and rollout a 15” X 15” squarish dough skin. Transfer the dough skin and parchment paper into the camp oven. Spread the sausage mixture onto the dough forming a 5” wide stripe down the middle, keeping clear of dough edges at each end and to allow dough to be folded over the ingredients along both sides. Combine the sour cream & cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold dough over the ingredients at each end. Fold dough over the ingredients on both sides, one side at a time; pinch seams and ends to seal. Using a sharp knife, cut slits in top of dough. Cover and let rise until doubled. (About 30 minutes)
4. Brush top with egg white; sprinkle with fennel seed. Using 10 briquettes under the oven wall and 28 briquettes on lid, bake at 400°F for 25-30 minutes or until lightly browned. Let stand for 10 minutes before slicing. Enjoy!!!
Tip:
Cold or inclimate weather will require additional coals.
Webisode Index:
0:00 Intro
0:52 Opening
1:23 Making Dough
6:09 Making Filling
9:17 Forming Dough Skin
10:44 Adding Fillings
14:24 Folding & Sealing Dough
15:32 Venting the Loaf
16:58 Transfer to Oven
17:20 2nd Rise
18:16 Brushing the Loaf
19:59 Baking the Stromboli
21:09 The Reveal
21:37 Slicing the Stromboli
21:52 Closing
22:35 Outro
23:24 Smoked Cheese Link
Our Resource Links:
Cast Iron Cookware
Lodge Mfg.
lodgecastiron.com
Camp Chef
campchef.com
Cast Iron Roasted Coffee
WYO Buckin' Beans
wyobuckinbeans.com
Cutlery
Furnace Creek Forge
furnacecreekforge.com
King Arthur Flour
Pizza Dough Flour
shop.kingarthurbaking.com/items/high-gluten-flour-3-lb
Music
Epidemic Sound
epidemicsound.com/referral/i3zn3v
