Description
This Breakfast Stromboli is great for anytime you need a make-ahead, stick to your ribs breakfast, or brunch, or lunch, or even dinner!
Ingredients
Units
Scale
- 1 lb Yukon Gold potatoes (cubed)
- 1 tablespoon olive oil
- 1 teaspoon smoked paprika
- 1 tablespoon fresh thyme
- 1 tablespoon fresh parsley (if you have it)
- 1 tablespoon butter
- 8 large eggs
- 2 oz. cream cheese
- 1 bunch green onions (white and green chopped separately)
- 3/4 lb Gouda Cheese (chunked or grated)
- 1 lb fresh pizza dough (divided)
- Salt and pepper (to taste)
- Optional additions: Breakfast sausage (cooked), bacon, ham, lox
Instructions
- Egg wash (1 egg, 1 tablespoon water and a pinch of salt, mix well), this makes the crust gorgeous.
- Preheat oven to 375°F line a sheet pan with parchment paper (affiliate link).
Cube up the potatoes and red pepper, add to a rimmed baking sheet (affiliate link). Add 1 tablespoon olive oil, the smoked paprika, thyme, parsley a good pinch of salt and pepper and roast oven for about 40 minutes, until tender. Let cool a bit.
Meanwhile, melt butter in large (preferably non-stick) pan, add chopped whites of the onion, saute until tender, turn heat down to low, add eggs. Cook slowly (the slower you cook, the more tender your eggs, yes, it’s true) until almost done, turn off the pan and mix in the cream cheese. Stir in the chopped greens from green onion. Cool slightly.
Prepare dough (either purchase made, TJ’s has a nice dough, or make your own). Let it come to room temperature.
On a lightly floured surface, roll each piece of dough into a rectangle about 12″ x 16″. Spoon egg mixture over dough, leaving 1 inch around 3 sides, sprinkle the potatoes over eggs, add cheese. Roll the dough (along the 16″ side) much like you would if you were making a jelly roll. Pinch the edges of the seam and tuck the ends under. Transfer onto the paper lined baking sheet.
Cut long diagonal slashes, along the top of the loaf every 3 inches or so. Brush top of loaf with egg wash. Bake for about 30 minutes or until bread is golden brown. Cool slightly before cutting and serving, or if you prefer to eat your stromboli cold, cool completely on a wire rack before wrapping and refrigerating (or freezing). - If freezing, wrap tightly in parchment and foil, then wrap with plastic wrap. Store in freezer for up to one-month.
Notes
Tip: if you have trouble with the dough springing back, cover it with a damp towel and let it rest for about 10 minutes, then proceed, letting it rest again as needed.