Scrumptious Sausage Bread
Scrumptious Sausage Bread
- NOTE: These Ingredients Yield TWO Sausage Breads – so if making one, half the recipe. If making more, double, triple or whatever the recipe.
- 1 round large-sized pizza dough from any decent pizza place (1 pizza dough = 2 breads) OR make your own
- 2/3 cup (approx) extra virgin olive oil
- 3 tablespoons black pepper
- 1 cup grated Parmesan
- 30 slices of Provolone
- 32 ounces (8 cups) shredded Mozzarella
- 3 pounds Italian Sausage (Sweet and Hot and I use Premio brand. You can also use any other type of sausage you desire but a true Sausage Bread is Italian-style sausage!)
- Poppy or Sesame seeds, if desired
You can make this Sausage Bread ahead of time and place it in the fridge for up to a week OR freeze it for up to six months! Jut make sure it’s tightly wrapped in foil.
To reheat, simply keep it wrapped in foil, and place on a baking sheet at 350° in the oven for about 15-30 minutes. Again, all ovens vary so check on it while heating and be careful not to overcook.
This makes a DELICIOUSLY GREAT holiday gift for loved ones!
- Keep the pizza dough covered for 30 minutes in a dish towel so it rises (you can let it sit for as long as 4 hours)
- Meanwhile, place the sausages on a parchment paper-lined baking sheet and bake in the oven at 375° for about 30-40 minutes. Allow to cool for at least 30 minutes (you can do this the night before, place in the fridge and slice the next day).
- Slice each sausage link longways so it’s halved and then slice each half longways so you have 4 sausage sticks per link. Chunkily dice them up from there. This is gonna be messy/greasy, so have plenty of paper towels on-hand.
- Place all the ingredients into separate bowls for easy access.
- Take the risen pizza dough and cut it in half. Remember, one half of the dough equals one sausage bread.
- Lay flour on table and stretch/spread dough out so it’s a long rectangle, about 18-20 inches long by 12-14 inches wide. You can do this either by hand or with a flour-dusted rolling pin. DON’T WORRY if the dough feels thin – it won’t be when baked.
- Brush all of the dough’s surface with the olive oil (not too much – just a nice, light coating).
- The, sprinkle the black pepper and parmesan all over to coat the olive oil.
- Lastly, cover with ONE layer of sliced provolone (don’t go over one layer).
Rolling The Sausage Bread
- First Notch: With the dough facing you vertically/longways, start at the edge closest to you. Cover about the first 1 1/2-inches of dough with sausage AND shredded Mozzarella – making sure there’s plenty also towards the edges. Roll to about an inch and a half so the filling is under the dough.
- Second notch: Sprinkle in about 1-inch of sausage and roll about an inch and a half so it’s under the dough.
- Third notch: Sprinkle in about 1-inch of shredded Mozzarella and roll about an inch and a half so it’s under the dough. In addition to being amazingly cheesy, this also serves as a glue to keep the roll together once baked.
- Repeat second & third notch steps until about 1/4 inch of dough remains. Pull and fold it over the top and seal with olive oil. Top with Poppy or Sesame seeds, if desired.
Bake The Sausage Bread
- Carefully transport the rolled dough to a parchment paper-lined baking tray OR use a non-stick baking tray.
- Place in a pre-heated oven at 375° and cook for at least 30 minutes, checking on it at that point. All ovens vary, so it’s very likely it will need about 45 minutes and you can increase the temperature to 400° after the 30 minute mark. When done, the top of the sausage bread should be a nice, crispy brown and the bottom should be nice and baked.
- Allow the bread to cool for a solid 30 minutes and, like a jellyroll, slice to the desired size
- Dip in some of your favorite marinara sauce or eat just as is!