Sausage Bread
This Sausage Bread is perfect for breakfast, lunch, dinner or a snack! Frozen bread dough stuffed with ground sausage, cheese and seasonings and comes together easily!
A DELICIOUSLY EASY SAUSAGE LOAF
This is one of those recipes that I absolutely love to make. It is so versatile. You can literally make it for any meal or any occasion. Personally, we like to eat it as a snack or as an appetizer when friends come over. Everyone absolutely loves this stuff because it’s cheesy, meaty, and flavorful (and who doesn’t love that?!) Every bite is oozing with flavor, you can’t go wrong with this easy recipe!
FREQUENTLY ASKED QUESTIONS:
This Sausage Loaf would be great at brunch, lunch, or served as an appetizer or after school snack. It whips up so easily!
Sure thing! I kept it mild by using a breakfast sausage but you could certainly swap it out with ground Italian sausage, spicy sausage or sage sausage.
Feel free to swap the cheese out for mozzarella, provolone, swiss, or cheddar.
Nope! Don’t want to wait for your bread dough to thaw? Try using some pizza dough instead. This stuffed bread works great with pizza dough! You could even use the refrigerated French Bread for this (like the kind that Pillsbury makes.)
Want to add more tasty things to this stuffed bread? It’s really easy, try adding some scrambled eggs, cooked peppers and onions, diced jalapeños or chopped spinach to the filling. You’re only limited by your imagination! Just make sure not to overload the dough or it will be hard to roll up.
Serve this with a dipping sauce such as au jus gravy, marinara, honey mustard, ranch, or white pepper gravy (a personal fave.)
Transfer leftovers to an airtight container or a zip top bag and keep them in the fridge for up to 3 days. Or freeze wrapped in plastic before placing in a freezer safe container for up to 3 months.
To reheat leftovers, use an oven or Air Fryer until warmed through. Skip the microwave because it’ll just make the leftovers soggy.
INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)
- breakfast sausage
- frozen bread dough
- Italian seasoning
- garlic powder
- onion powder
- shredded Monterey Jack cheese
HOW TO MAKE SAUSAGE BREAD
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 the sausage until it is cooked through and no longer pink. Drain well on paper towels.
On a lightly floured, clean work surface, place the bread dough and roll it out into a 10×14 rectangle. If you find it is hard to roll out, let it rest for 5-10 minutes and try again.
Sprinkle half of the Italian seasoning, garlic powder, and onion powder 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 the cheese on top of the sausage, then sprinkle the remaining Italian seasoning, garlic powder, and 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.
CRAVING MORE RECIPES?
Sausage Bread
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.
Added some mushrooms to this, would have loved to add more though. Yummy, easy recipe.