Sausage Spinach and Ricotta Breakfast Stromboli

• 1 lb Italian sausage, casing removed
• 10 oz frozen spinach, thawed and squeezed dry
• 15 oz ricotta cheese
• 1 large egg
• 1/2 cup grated Parmesan cheese
• 1 tsp dried oregano
• 1/2 tsp garlic powder
• Salt and pepper to taste
• 1 package (17.3 oz) puff pastry sheets, thawed
• 1 egg beaten with 1 tbsp water

Steps

1. 1 Preheat oven to 375°F.
2. 2 In a skillet, cook the sausage until browned and cooked through.
3. 3 In a bowl, mix ricotta, egg, Parmesan, oregano, and garlic powder. Stir in spinach and sausage.
4. 4 Unfold puff pastry on a floured surface. Spread filling into a long rectangle.
5. 5 Roll up the pastry tightly, starting from a long side, sealing the edges.
6. 6 Brush with beaten egg wash.
7. 7 Cut into 8 even slices. Place on a baking sheet.
8. 8 Bake for 30 minutes until golden brown.

Equipment

• baking sheet
• skillet
• rolling pin

Variations

• Add diced bell peppers or onions to the filling for extra veggies.
• Substitute mozzarella for ricotta for a cheesier version.

Substitutions

• Use ground turkey instead of sausage for a leaner option.
• Substitute feta cheese for ricotta for a tangy twist.

Pairings

• Fresh orange juice
• Hot coffee

Nutrition

Tips

• For a make-ahead option, assemble and freeze uncooked slices on a parchment-lined sheet. Transfer to a freezer bag once solid.
• Pair with a zesty tomato sauce for dipping.

Storage

Store in an airtight container at room temperature for up to 2 days. Reheat in a 350°F oven until warmed through.

Freezing: Freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat in a preheated 350°F oven.

Serving Suggestions

• Serve with a side of fresh fruit.
• Pair with a spicy aioli for dipping.

FAQ