Sausage Bread

Sausage Bread requires about 45 minutes from start to finish. This recipe makes 8 servings with 386 calories, 19g of protein, and 23g of fat each. For $1.39 per serving, this recipe covers 8% of your daily requirements of vitamins and minerals. 57 people found this recipe to be scrumptious and satisfying. Head to the store and pick up ground sausage, refrigerated pizza dough, shredded mozzarella cheese, and a few other things to make it today. It is brought to you by Love Bakes Good Cakes. Overall, this recipe earns a rather bad spoonacular score of 22%. If you like this recipe, you might also like recipes such as Italian Sausage Stromboli (Aka Sausage Bread), Sausage Bread, and Sausage Bread.

Servings: 8

 

Ingredients:

1 lb. ground sausage

1 tube (13.8 oz.) refrigerated pizza dough

2 cups (8 oz.) Mozzarella cheese, shredded

1 large egg, beaten, for brushing on top of loaf

Equipment:

baking sheet

oven

frying pan

Cooking instruction summary:

Preheat oven to 350F. Spray a baking sheet with cooking spray and set aside. Crumble and brown the sausage in a skillet over medium heat, until no longer pink. Drain, if desired. Open the tube of pizza dough onto the prepared baking sheet and straighten edges into a rectangle. Sprinkle cooked sausage and Mozzarella cheese over the dough, leaving about 1-inch open along the edges. Roll up the dough jelly-roll or cinnamon-roll style, crimping the seam closed and sealing and tucking the ends under. Make sure the bread is seam-side down on the baking sheet. Brush the loaf with beaten egg. Bake in preheated oven for 25-30 minutes, or until the crust is golden and the bread is cooked through. Allow loaf to rest 10 minutes before slicing.

 

Step by step:


1. Preheat oven to 350F. Spray a baking sheet with cooking spray and set aside.

2. Crumble and brown the sausage in a skillet over medium heat, until no longer pink.

3. Drain, if desired.

4. Open the tube of pizza dough onto the prepared baking sheet and straighten edges into a rectangle. Sprinkle cooked sausage and Mozzarella cheese over the dough, leaving about 1-inch open along the edges.

5. Roll up the dough jelly-roll or cinnamon-roll style, crimping the seam closed and sealing and tucking the ends under. Make sure the bread is seam-side down on the baking sheet.

6. Brush the loaf with beaten egg.

7. Bake in preheated oven for 25-30 minutes, or until the crust is golden and the bread is cooked through. Allow loaf to rest 10 minutes before slicing.


Nutrition Information:

Quickview
386k Calories
19g Protein
23g Total Fat
23g Carbs
2% Health Score
Limit These
Calories
386k
19%

Fat
23g
36%

  Saturated Fat
9g
58%

Carbohydrates
23g
8%

  Sugar
3g
4%

Cholesterol
86mg
29%

Sodium
900mg
39%

Get Enough Of These
Protein
19g
39%

Vitamin B12
1µg
20%

Phosphorus
189mg
19%

Calcium
151mg
15%

Zinc
2mg
14%

Vitamin B3
2mg
14%

Iron
2mg
12%

Vitamin B1
0.17mg
11%

Vitamin B2
0.18mg
10%

Vitamin B6
0.19mg
10%

Selenium
6µg
10%

Vitamin D
0.98µg
7%

Vitamin A
267IU
5%

Vitamin B5
0.52mg
5%

Potassium
170mg
5%

Magnesium
14mg
4%

Fiber
0.73g
3%

Copper
0.05mg
2%

Vitamin E
0.23mg
2%

Folate
5µg
1%

covered percent of daily need
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Food Joke

A Change In Plans Source: "Today's Woman" magazine, Barbara A Tyler. Martha Stewart will not be dining with us this Thanksgiving. I'm telling you in advance, so don't act surprised. Since Ms. Stewart won't be coming, I've made a few small changes: Our sidewalk will not be lined with homemade, paper bag luminaries. After a trial run, it was decided that no matter how cleverly done, rows of flaming lunch sacks do not have the desired welcoming effect. The dining table will not be covered with expensive linens, fancy China or crystal goblets. If possible, we will use dishes that match and everyone will get a fork. Since this IS Thanksgiving, we will refrain from using the plastic Peter Rabbit plate and the Santa napkins from last Christmas. Our centerpiece will not be the tower of fresh fruit and flowers that I promised. Instead we will be displaying a hedgehog-like decoration hand-crafted from the finest construction paper. The artist assures me it is a turkey. We will be dining fashionably late. The children will entertain you while you wait. I'm sure they will be happy to share every choice comment I have made regarding Thanksgiving, pilgrims and the turkey hotline. Please remember that most of these comments were made at 5:00 AM upon discovering that the turkey was still hard enough to cut diamonds. As accompaniment to the children's recital, I will play a recording of tribal drumming. If the children should mention that I don't own a recording of tribal drumming, or that tribal drumming sounds suspiciously like a frozen turkey in a clothes dryer, ignore them. They are lying. We toyed with the idea of ringing a dainty silver bell to announce the start of our feast. In the end, we chose to keep our traditional method. We've also decided against a formal seating arrangement. When the smoke alarm sounds, please gather around the table and sit where you like. In the spirit of harmony, we will ask the children to sit at a separate table. In a separate room. Next door. Now I know you have all seen pictures of one person carving a turkey in front of a crowd of appreciative onlookers. This will not be happening at our dinner. For safety reasons, the turkey will be carved in a private ceremony. I stress "private" meaning: Do not, under any circumstances, enter the kitchen to laugh at me. Do not send small, unsuspecting children to check on my progress. I have an electric knife. The turkey is unarmed. It stands to reason that I will eventually win. When I do, we will eat. Before I forget, there is one last change. Instead of offering a choice between 12 different scrumptious desserts, we will be serving the traditional pumpkin pie, garnished with whipped cream and small fingerprints. You will still have a choice: take it or leave it. Martha Stewart will not be dining with us this Thanksgiving. She probably won't come next year either. I am thankful.

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