Sausage Bread

The Story of My Unofficial Sausage Bread Obsession

Here’s the deal—Sausage Bread is one of those things I make when I really want people to like me. Or, you know, I just crave something cheesy, meaty, and wrapped in doughy goodness. Seriously, the first time I made this was for a Super Bowl party where I was trying to impress my now-brother-in-law. (He ate three pieces in about two minutes flat, so I guess it worked?) Honestly, I’ve since made it for lazy movie nights or just whenever I’m missing home. There’s something about bread stuffed with sausage and cheese that feels like a warm hug on a plate. Or just really, really good football food.

Why You’ll Love This (And Why I Do Too)

I make this when I don’t have energy for anything fancy—just some simple, comforting, delicious stuff. My family goes crazy for this because it’s hearty but not fussy and, let’s be real, there’s cheese involved. (Who can blame them?) Actually, I find it’s great for using up random fridge bits, too. Oh, and there’s that time I accidentally overbaked it and everybody still devoured it—so basically, it’s nearly foolproof. If you want easy, crowd-pleasing food that makes the kitchen smell like you know what you’re doing (even when you’re winging it), this is it.

What You’ll Need (But There’s Wiggle Room)

• 1 pound (about 450g) Italian sausage (Sweet or spicy. Heck, I sometimes use ground chorizo when I’m feeling wild.)
• 1 refrigerated pizza dough (Honestly, any bread dough works. My gran always swore by the canned stuff, but homemade is very good too if you’re ambitious.)
• 1–2 cups shredded mozzarella cheese (I heap mine, but use more or less based on what you have. Colby jack works, too, in a pinch.)
• 1/2 cup grated parmesan (Totally optional—parmesan is like the hat on a nice outfit, but no biggie if you skip it.)
• 1 egg (beaten) (This is for brushing the top to make it shiny—sometimes I just use a splash of milk because, well, I forget to buy eggs.)
• Garlic powder & Italian seasoning (Sprinkle as much as you’d like. If you don’t have these, just go rogue and use whatever dried herbs are lurking in your cupboard.)
• A little olive oil (Or butter if you’re feeling fancy. I’m not picky.)

How To Make Sausage Bread (No Perfection Required)

1. Brown up the sausage in a frying pan over medium heat. Break it up as you go till it’s crumbly and cooked through. Drain off some extra grease unless you want to live dangerously, in which case, leave it a little juicy for richer flavor. (This is usually where I sneak a little bite.)
2. Let things cool for a few mins (not too long, though—impatience is part of the charm). Meanwhile, lightly flour your counter and roll out the dough into a big rectangle. Don’t sweat the size but about 12×16 inches is easiest.
3. Dump your sausage all over (sounds weird, works great), then scatter shredded cheese and parmesan generously. Sprinkle with garlic powder, Italian seasoning, whatever you love. It might look like a hot mess at this stage—and that’s totally right.
4. Roll it up, jelly roll-style. Start at the long side and roll as tightly as you can without tearing. Pinch the seam and sides closed so nothing leaks (well, it might anyway, but that’s half the fun).
5. Move to a baking sheet (parchment helps), seam side down. Slather with that egg wash (or milk, or just leave it plain if you forget both). I like to slash a couple little vents in the top with a knife—makes it look rather pro, doesn’t it?
6. Bake at 375°F (190°C) for 25–30 minutes until gold and beautiful. If you see cheese bubbling out the sides, you’re winning.
7. Let it rest for about 7–10 mins after coming out of the oven. I know, it’s hard. But it cuts cleaner and won’t burn your mouth as bad.

What I’ve Learned (AKA Notes)

• I once tried doubling the cheese, and it nearly oozed out the sides—tasted great, just more mess to clean.
• If your dough rips a little when rolling, ignore it or just pinch it together—nobody will know.
• Sometimes my sausage gets a bit dry. Adding a tiny splash of tomato sauce to the filling actually helps, but don’t get carried away. Too much and it’s a mess.

Variations I’ve Actually Tried (And One Fail)

• Breakfast Sausage Bread: Swapped in cooked breakfast sausage and scrambled eggs. It’s different, but not in a bad way.
• Veggie Version: Did it with sautéed peppers, onions, and mushrooms plus a hit of feta. Pretty tasty, but I missed the sausage punch, to be honest.
• Pepperoni Bread: Used sliced pepperoni instead of sausage one time. It’s a solid party trick.
• My Fail: I once tried stuffing it with raw veggies—didn’t cook enough. So, I suggest cooking those first!

Kit You Actually Need

Baking sheet is standard. Rolling pin is handy but honestly, I’ve used a wine bottle in a pinch (don’t judge—works just fine, plus you get a sip). Parchment keeps things easier but foil will do. Knife or pizza cutter for slicing.

How Long Does This Even Keep?

Wrapped tight in foil, it’ll keep in the fridge 2–3 days, maybe. Reheat slices in the toaster oven or, in a pinch, the microwave. Though honestly, in my house this bread rarely survives past the next morning.

How We Serve It (A Little Family Quirk)

We always cut it into thick slices and dunk in marinara—kind of like pizza sticks, only better. If I’m being honest, it’s also fantastic cold, which may be weird, but I’m not sorry. Try it with tomato soup on a rainy day; hits the spot.

Lessons Learned The Hard (But Memorable) Way

• Don’t rush the resting step. I once carved into a steaming loaf and basically turned it into a hot, cheesy avalanche—not the look I was going for.
• If the sausage is super greasy, drain it well. Trust me, greasy bread is less fun than it sounds.
• Let the dough come to room temp a bit or it’ll tear more easily. Waiting annoys me, but it’s true.

Real Questions I’ve Gotten (And My Responses)

• Do you have to use Italian sausage? Nope! Use whatever you’ve got—chicken sausage, spicy, or plain pork. Did brats once, wasn’t bad.
• Can you make this ahead? Yeah, you can bake it up, let it cool, then reheat. Actually, I think the flavors get stronger the next day, but my sister prefers it fresh. Go figure.
• What if I don’t have pizza dough? Store-bought French bread dough or crescent rolls work—just squish the seams together first.
• Why did my bread split open? Happened to me, too. Usually I didn’t roll it tight enough or let in too much air. But really, tastes the same and looks rustic (that’s what I tell people, anyway!).
• Is this freezer-friendly? Kind of. Freezes okay if you wrap it well but the texture’s a little different after thawing. Toast it up to revive it a bit.

One last little tangent: I make this sausage bread for all sorts of gatherings (and sometimes just for myself, no shame), and honestly it’s the kind of recipe that gets better every time you mess it up a tiny bit. Give it a whirl and let me know how it goes—unless you live upstairs from me, in which case, I’ll probably smell it and invite myself over.

★★★★★ 4.90 from 27 ratings

Sausage Bread

yield: 6 servings

prep: 25 mins

cook: 30 mins

total: 55 mins

A savory and hearty loaf filled with seasoned sausage, melty cheese, and herbs, perfect as an appetizer, snack, or main dish.

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Ingredients

• 1 lb Italian sausage, casings removed
• 1 (1 lb) pizza dough, fresh or refrigerated
• 1 1/2 cups shredded mozzarella cheese
• 1/4 cup grated Parmesan cheese
• 1/2 teaspoon dried Italian herbs
• 1/4 teaspoon garlic powder
• 1 egg, beaten (for egg wash)
• 2 tablespoons chopped fresh parsley (optional)

Instructions

1. 1
   Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper.
2. 2
   In a skillet over medium heat, cook the Italian sausage until browned and cooked through. Break it up into small pieces as it cooks. Drain excess fat and let cool.
3. 3
   Roll out the pizza dough on a lightly floured surface into a large rectangle, about 1/4-inch thick.
4. 4
   Spread the cooked sausage evenly over the dough, leaving a 1-inch border. Top with mozzarella, Parmesan, Italian herbs, and garlic powder.
5. 5
   Starting from one long edge, roll the dough tightly into a log. Pinch the seams and ends to seal, then place seam-side down onto the prepared baking sheet.
6. 6
   Brush the top with beaten egg. Bake for 28-32 minutes or until golden brown. Cool slightly, garnish with parsley, slice, and serve warm.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 390 caloriescal

Protein: 19gg

Fat: 21gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 33gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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