Homemade Breakfast Stromboli

5 from 1 vote

Homemade Breakfast Stromboli - what's not to love about a fantastic, easy to make bread enclosing, scrambled eggs, bacon, hash browns, 2 cheeses and red peppers? It bakes up perfectly and cuts into beautiful slices with the filling intact.

Prep Time1

Cook Time40

Rising45

Total Time2 25

Course: Breakfast

Cuisine: American

Keyword: breakfast, breakfast stromboli, Stromboli

Servings: servings

Calories: 250kcal

Author: Helen S. Fletcher

Ingredients

Homemade Pizza Dough

1 ¾ cups all-purpose flour (240 grams)
3 tablespoons semolina flour (30 grams)
¾ teaspoon salt
3 tablespoons olive or canola oil
¾ cup warm water (90°F)
1 ½ teaspoons instant yeast

Homemade Breakfast Stromboli

8 ounces bacon (225 grams)
2 cups frozen hash brown potatoes
5 large eggs
4 ounces cheddar cheese, shredded (114 grams)
4 ounces pepper jack cheese, shredded (114 grams)
½ cup jarred, roasted red peppers
1 large egg, beaten

Instructions

Homemade Pizza Dough

Using the ingredients above, go the Homemade Pizza Dough for photos and instructions.

Homemade Breakfast Stromboli

Preheat the oven to 400°F. Line a half sheet pan with parchment paper. Set aside.
For the easiest way to cut the bacon into bite-size pieces is to open a package of bacon and cut ¾" to 1" pieces vertically as shown in the photo. Be sure to fry them until crisp so they don't become soggy in the stromboli. Place between paper towels and pat well to remove excess grease. Cool before using.
Fry the hash brown potatoes until medium brown and crispy. Cool before using.
Whisk the eggs to mix them. Add 2 tablespoons water and whisk. Place in a medium hot skillet with a bit of butter or oil and cook to the desired consistency. Cool before using.
Pat the jarred red pepper between paper towels to dry the off. Cut into bite size pieces.
Roll the dough into a 10" x 16" rectangle on a lightly floured surface. It will be easiest to do if the dough is cold. The 16" side should be in front of you.
Mark off 3" on the far end of the dough. There should be no ingredients on this part as the filling will push forward as it is rolled.
Spread the shredded cheddar cheese evenly to within 1" of each side.
Top the cheese with the hash brown potatoes, followed by, in order by the scrambled eggs, red peppers, bacon, and top with the shredded pepper jack cheese.
Fold the 1" exposed side dough over the filling. Wet the end of the roll with water. Roll the filled dough up tightly all the way to the end. Seal the end of the dough by pinching it together.
Turn the roll over so the seam is on the bottom. Place the roll in the prepared pan. Score it every inch or as large as you want the pieces. This will make it cut easier. The roll may be tightly covered at this point and refrigerate overnight.
When ready to bake, cut 3 vents in the top of the roll along the marked lines. Brush with the egg wash twice.
Double Pan. Bake at 400°F fro 35 to 40 minutes until medium brown and the inside temperature is 200°F.
Cool for a few minutes and then cut along the scored lines to serve.
Leftovers can be individually wrapped in foil and stored in the refrigerator for a couple of days. To serve, preheat the oven to 400°F, Cut a hole in the top of the foil to let the steam escape and heat for 10 to 15 minutes until hot. Unwrap and serve.

Notes

There is always an abundance of photos to guide you in the post above.

As always, I recommend using a scale for accuracy and consistency. Flour, in particular, is difficult to measure by volume. For my recipes, I use 140 grams per cup of unsifted all-purpose, bread or whole wheat flour and 125 grams of cake flour. Others may use different weights so use whatever they suggest.

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After the ingredients are prepped, it's super easy and fast to get into the oven.

As long as the ingredients aren't wet, this can be made and refrigerated overnight.

The pizza dough can be made up to 3 days ahead and refrigerated. It is far easier to roll out and fill if it is cold.

After the initial rise of the pizza dough, the stromboli never rises again. After filling, it goes straight into the oven.

You can fill it with your favorites as long as they are not wet.

It can be served as is or with a sauce such as taco sauce, marinara, even ranch if that'syour go to.

Have all the ingredients prepped and cooled. The bacon and hash browns should be fried crisp, the eggs scrambled, the jarred red peppers drained and patted dry and the cheeses shredded.

After it is filled and rolled up, score it into the desired number of pieces without going through the dough. This will make cutting it easier after baking.

Make sure to keep the bottom 3" of dough clean without any filling. The filling will push down as it rolls and fill in the empty space. Otherwise some of the filling is bound to get pushed out of the dough. Each side should have a 1" margin to allow it to be folded over the ingredients to keep them inside the roll.

Roll it tightly to avoid any air spaces.

It is baked immediately without rising.

Double pan so the bottom doesn't overbake before the rest of it baked.

Store leftovers in the refrigerator. To reheat wrap each slice in foil. Poke a 1 in hole in the top and heat at 350°F for about 10 to 15 minutes.

The stromboli can also be made ahead and frozen if desired. For a whole roll, thaw in the fridge, then warm in a 350°F oven for 20 to 25 minutes on a parchment lined baking sheet. If it's whole it doesn't need to be wrapped.

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