February's recipe...a few days late

This month's recipe was Hunter's choice. It's one of his new favorites, and easier than it might look!

Cheesy Sausage Stromboli
(From Taste of Home magazine)

SERVINGS: 16
CATEGORY: Main Dish
METHOD: Baked
TIME: Prep: 30 min. + rising Bake: 20 min.

Ingredients:
5 cups all-purpose flour
2 tablespoons sugar
2 teaspoons salt
2 packages (1/4 ounce each) active dry yeast
1-1/2 cups warm water (120° to 130°)
1/2 cup warm milk (120° to 130°)
2 tablespoons butter, melted
2 pounds bulk pork sausage
4 cups (16 ounces) shredded part-skim mozzarella cheese
3 eggs
1 teaspoon minced fresh basil or 1/4 teaspoon dried basil
2 tablespoons grated Parmesan cheese

Directions:
1. In a mixing bowl, combine 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, about 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.
2. Meanwhile, in a skillet, cook sausage until no longer pink; drain and cool. Stir in mozzarella, 2 eggs and basil; set aside.
3. Punch dough down; divide in half. Roll one portion into a 15-in. x 10-in. rectangle on a greased baking sheet. Spoon half of the sausage mixture lengthwise down one side of rectangle to within 1 in. of edges. Fold dough over filling; pinch edges to seal. Cut four diagonal slits on top of stromboli. Repeat with remaining dough and filling.
4. Beat remaining egg; brush over loaves. Sprinkle with Parmesan. Cover and let rise until doubled, about 45 minutes. Bake at 375° for 20-25 minutes or until golden brown. Slice; serve warm. Yield: 2 loaves.

Note that the recipe makes two loaves. One will feed my family dinner, and this works great when you are taking dinner to another family!