Sausage Bread

This recipe is a staple in our house. I first had this bread at a girlfriend's house years ago. Her husband would make this anytime they had a get together and it would disappear before any of the other items. I'm not sure of his exact recipe but I use this one and it's amazing. I usually double the recipe and use one regular sausage and one hot sausage, so it has a little kick. I'm sure the maple flavor would be great as well. If you are in need of a fun appetizer or brunch idea, I would definitely give this a try!

Ingredients

For the bread and filling:

▢1 pound breakfast sausage (or any ground sausage you prefer)
▢16 ounces thawed frozen bread dough (follow the directions on the back of the package for thawing instructions)
▢¾ teaspoons Italian seasoning
▢½ teaspoon garlic powder
▢½ teaspoon onion powder
▢1 ½ cups shredded Monterey Jack cheese

For topping the sausage layer:

▢¾ teaspoons Italian seasoning
▢½ teaspoon garlic powder
▢½ teaspoon onion powder

Instructions

Preheat the oven to 350°F. Line a large sheet tray with parchment paper and set aside.
In a large skillet over medium heat, cook and crumble 1 pound breakfast sausage until it is cooked through and no longer pink. Drain well on paper towels.
On a clean and lightly floured work surface, place the 16 ounces thawed frozen bread dough and roll it out into a 10×14-inch rectangle. If you find it is hard to roll out, let it rest for 5-10 minutes and try again.
Sprinkle 3/4 teaspoons Italian seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder evenly on top of the dough.
Add the cooked sausage onto the dough, making sure there is a 1-inch border along the top and bottom and a 2-inch border on one of the long sides of the dough.
Add 1 1/2 cups shredded Monterey Jack cheese evenly on top of the sausage.
Next, sprinkle 3/4 teaspoons Italian seasoning, 1/2 teaspoon garlic powder and 1/2 teaspoon onion powder on top.
Fold the top and bottom parts of the dough over the filling.
Roll the dough tightly like a jelly roll over the filling toward the exposed edge of the dough.
Pinch the seams together the best you can and place it on the prepared sheet tray.
Bake for 20-30 minutes until golden brown on the outside. Let the bread rest for 10-15 minutes, then slice and serve.

Notes

You can ground Italian sausage, spicy sausage or sage sausage in place of the breakfast sausage.
I separated the seasonings into separate ingredients to make it easier to follow.
Other cheese that would be good, mozzarella, provolone, swiss, or cheddar.
Pizza dough or French bread dough would also work for this.
It is very easy to add other ingredients to the dough, just make sure not to over-stuff it.
You can also serve this with a dipping sauce such as au jus gravy, marinara, honey mustard, ranch, or white pepper gravy.
Store leftovers in the fridge for up to 3 days, freeze for up to 3 months.
To reheat, I would reheat in the oven or air fryer until warmed through, if reheated in the microwave it may become soggy.

Nutrition

Nutritional Disclaimer

“The Country Cook” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.

Recipe provided by The Country Cook. Full recipe here: Sausage Bread - The Country Cook