Sausage bread is a versatile player
My delicious three-ingredient wonder, Sausage Cheese Bread, is the height of bread perfection and will appeal to bread and cheese lovers of all ages.
Each bite features creamy mozzarella cheese and spicy pork sausage wrapped in crusty warm French bread. And, since it starts with canned refrigerated French bread dough, it's one of the easiest recipes you will ever make.
When we have out-of-town guests, it's one of my “go-to” make-ahead breakfasts.
Come evening, this flavorful treat transforms itself into a delicious appetizer, perfect for a game-day bash or a New Year's Eve party. Add some marinara sauce, and it's sure to draw raves from all.
And, just when you think it can't get any better, sausage cheese bread can also be served as a light entrée with a salad. How many dishes do you have that can morph into so many delightful possibilities?
Sharon Rigsby is the blogger behind Grits and Pinecones. Check out all of her recipes by visiting gritsandpinecones.com.
Sausage Cheese Bread
Serves 8 1 can refrigerated French bread dough; I use Pillsbury
1 pound ground pork sausage, I use Jimmy Deans Regular
2 cups shredded mozzarella cheese
Preheat your oven to 350 degrees F.
Cook the sausage in a large skillet over medium-high heat. Stir frequently and break it up into small crumbles. Cook for about 10 minutes or until it is no longer pink. Use a slotted spoon to remove it and drain well on paper towels. Set aside.
Next, open the can of dough and remove it from the packaging. Find the seam in the dough. Once you have the seam, use your fingers and carefully unroll the dough on a baking sheet lined with parchment paper. You should have a nice rectangle.
Spread the cooked sausage evenly over the dough, then top evenly with the shredded mozzarella cheese.
Now comes the fun part. On the longer side, starting at one end, very carefully roll up the bread dough jelly-roll style as tight as you can. Pinch the ends slightly to keep the filling from oozing out.
Make sure that the seam side is under your bread log, and use a knife to cut a few shallow slits on the top.
Pop it in the oven for about 30 minutes or until it is golden brown. Once the bread is done, let it sit for about five minutes (if you can get your family to wait that long). Cut into one to one and one-half inch slices and serve immediately.
Sharon’s tips:
h To partially make this dish ahead, you can cook the sausage, cover, and refrigerate for up to 48 hours in a covered container or until you are ready to bake the bread.
h I use a potato masher to crumble up the sausage while it is cooking.
h If you like spicy food, use hot sausage or Italian sausage; if not, stick with regular.
h Feel free to add a few sprinkles of Italian seasoning, some parmesan or Romano cheese, or your favorite herbs to the bread before you roll it up.
h You can also cook some chopped peppers and onions in a little olive oil before browning your sausage for a little extra flavor.
h You can substitute refrigerated pizza dough in a can for the French bread dough in a pinch.