Pizza Week – Day 3 – Sausage Bread

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I decided to try something a little this time. Instead of a standard sausage and cheese pizza I made sausage bread; pizza dough stretched into a rectangle, with a layer of sausage and mozzarella layered on top, then jelly rolled into a loaf and baked until golden brown.

Believe me, it was absolutely delicious. Just a tad bit on the heavy side though. This makes a great appetizer, or pairs nicely with a salad or soup. Can be served hot out of the oven or at room temperature. The recipe I used called for 1 pound of cooked ground sausage ( I used a little less than a pound) with 8 oz. of cubed mozzarella. When my Italian neighbor of my hometown use to bring over baskets of goodies, for Easter or Christmas, in that basket would be a loaf of sausage bread. But she had used way less sausage, and added bits of cauliflower and cheese, and lots of ground pepper. I might try it that way next time. So if you can’t handle all the sausage in this recipe, feel free to wing it and change up the ingredients (pepperoni & cheese, or chicken sausage, spinach & cheese, or a breakfast roll with crumbled bacon, scrambled egg & cheddar cheese….etc.).

Sausage Bread (makes 1 loaf)

Ingredients:

  • 1 pound Italian sausage
  • 8 oz. cubed mozzarella cheese
  • 2 egg whites and 1 egg yolk, beaten
  • 1 pound pizza dough
  • 1 egg yolk (for brushing on top of dough), beaten
  • 1/4 tsp. oregano
  • salt & pepper

Directions:

1) Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.

2) Preheat oven to 350 degrees.

3) On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear. Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture below). Brush top of loaf with egg yolk mixture. Bake for 45 minutes or until golden brown.  Cut slices with a bread knife, and serve warm or at room temperature.

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Removing sausage out of casing if necessary. Cook sausage until browned, crumbling into small bits. Drain grease, set aside to cool. In a bowl, combine sausage, cubed mozzarella, 2 egg whites and 1 egg yolk. Add oregano, salt & pepper.

Preheat oven to 350 degrees.DSC_0007

On a greased baking sheet, roll the dough out into a rectangle, as large as you can make it without creating holes or ripping it. Spread the sausage mixture on the surface but keeping a 1 inch border clear.

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Carefully roll the dough like a jelly roll and pinch the edges shut, and place seam side down on the baking sheet. Don’t panic if there are holes or you ripped multiple tears (see my disastrous looking picture). Brush top of loaf with egg yolk mixture.

*Note* – As my loaf ended up looking totally destroyed at this point, I just wanted to give up. The dough wasn’t working out today. But I put it into the oven anyway (can’t go to waste right?) Most of the holes ended up closing by themselves and the worst that happened was all the extra liquid inside the roll leaked out. No biggie. I won’t freak out next time because this is what came out:

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Bake for 45 minutes or until golden brown.  Cut slices with a bread knife, and serve warm or at room temperature.

You can see all the holes and how they didn’t do much damage to the loaf. It came out looking fine and tasting perfect.

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I served the bread slices with a marinara dipping sauce, and a salad for dinner.

Please try this recipe. You will love it.

13 Thoughts on “Pizza Week – Day 3 – Sausage Bread

  1. April in CT on March 11, 2010 at 3:57 pm said:

    Oh. My. WORD. I want to crawl up in that bread and roll around in it. Sorry if that’s really wrong, but it just looks so good! Yummy!

  2. bonnie on March 11, 2010 at 11:56 pm said:

    this is probably the best thing i have ever seen on the internet. i am making this tomorrow. as usual, thanks for the amazing recipe.

  3. OH MY GOODNESS!!!! This looks absolutely FABULOUS!!!!!! Wow.

  4. keldeska on March 12, 2010 at 7:44 am said:

    loookkkks goodddd ^^ lol I’d love to try this but in my little town we don’t have Italian sausage what should I use instead?

  5. This looks mouth-watering!!!

  6. and with this post, my food porn quota for the week has been met. gadzooks, that looks great.

  7. Mmm, that looks like such a great lunch, especially with the marinara!

    ~Kurious Kitteh

  8. Goodness gracious. I cannot wait to try this at home! My summer goal is to make pizza from scratch and I will be sure to make this with the extra pizza dough. That last picture is making my mouth water!

  9. April – Geez I’m sorry for not responding to comments on this post for the past couple months. I dunno where my mind went.

    Bonnie – I hope your sausage bread was a success!

    Memoria – Thanks!

    Keldeska – Any type of sausage is fine. My Italian neighbor used to make it with Bob Evans sausage and it was fantastic!

    Cherine – Thank you :)

    Grace – Thanks!

    Kurious Kitteh – It’s satisfying, too!

    Helen – Great idea. I always try to make something else from my extra dough too (calazones, sausage bread). I hope you like it!

  10. Shawna on June 21, 2010 at 7:10 pm said:

    wow – thanks so much for sharing this recipe! it was so tasty – really savory and yummy. i will definitely make this again!:o)

  11. Pingback: Sausage Bread – A Family Tradition : Cookin' with Moxie

  12. U must add pepperoni,,,,,,’,

  13. I’ve never heard of such wonders over here in the UK, it looks amazing! fingers crossed the fella fancies this for tea tonight!

    Thank you for the recipe! :D

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