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Bake-Off® Contest 46, 2013
North Kingstown, Rhode Island

Sausage Apple and Brie Stromboli

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  • prep time 25 min
  • total time 60 min
  • ingredients 7
  • servings 6
 

Ingredients

1
lb bulk pork sausage
1
can Pillsbury® refrigerated classic pizza crust
1/2
cup orange marmalade medley
1
small Granny Smith apple, cored, sliced 1/8-inch thick
8
oz Brie cheese, cut in 1/4-inch slices
5
tablespoons chopped pecans
5
tablespoons sweetened dried cranberries

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 375°F. Line 15x10-inch nonstick pan with sides with parchment paper. Spray parchment paper with Crisco® Original No-Stick Cooking Spray.
  • 2 In 12-inch nonstick skillet, cook sausage over medium-high heat 10 to 15 minutes, stirring frequently, until sausage is no longer pink; drain.
  • 3 Unroll dough in pan. Press dough almost to edges of pan. Spread 1/3 cup of the marmalade down center of dough in 4-inch-wide strip. Top with apple slices, half of the cheese slices, the sausage, remaining half cheese slices, 3 tablespoons of the pecans and 3 tablespoons of the cranberries.
  • 4 Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.
  • 5 Meanwhile in small bowl, mix remaining marmalade, 2 tablespoons pecans and 2 tablespoons cranberries. Spread marmalade mixture over top and sides of partially baked stromboli. Bake an additional 10 to 15 minutes longer or until golden brown. Loosen stromboli from parchment paper; let stand 5 minutes.
  • 6 Serve with additional apple slices, pecans and cranberries, if desired. Serve warm.
  • 1 Heat oven to 375°F. Line 15x10-inch nonstick pan with sides with parchment paper. Spray parchment paper with Crisco® Original No-Stick Cooking Spray.
  • 2 In 12-inch nonstick skillet, cook sausage over medium-high heat 10 to 15 minutes, stirring frequently, until sausage is no longer pink; drain.
  • 3 Unroll dough in pan. Press dough almost to edges of pan. Spread 1/3 cup of the marmalade down center of dough in 4-inch-wide strip. Top with apple slices, half of the cheese slices, the sausage, remaining half cheese slices, 3 tablespoons of the pecans and 3 tablespoons of the cranberries.
  • 4 Using kitchen scissors or sharp knife, make cuts 1 inch apart on long sides of dough to within 1/2 inch of filling. Fold strips of dough diagonally over filling, alternating from side to side, stretching dough as needed. Bake 15 minutes.
  • 5 Meanwhile in small bowl, mix remaining marmalade, 2 tablespoons pecans and 2 tablespoons cranberries. Spread marmalade mixture over top and sides of partially baked stromboli. Bake an additional 10 to 15 minutes longer or until golden brown. Loosen stromboli from parchment paper; let stand 5 minutes.
  • 6 Serve with additional apple slices, pecans and cranberries, if desired. Serve warm.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
550
(
Calories from Fat
240),
% Daily Value
Total Fat
27g
27%
(Saturated Fat
11g,
11%
Trans Fat
0g
0%
),
Cholesterol
70mg
70%;
Sodium
970mg
970%;
Total Carbohydrate
58g
58%
(Dietary Fiber
2g
2%
  Sugars
7g
7%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
6%;
Vitamin C
0%;
Calcium
8%;
Iron
15%;
Exchanges:
1 Starch; 0 Fruit; 3 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 2 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
Crisco is a trademark of The J.M. Smucker Company Bake-Off is a registered trademark of General Mills ©2013