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Italian Sausage Bread Recipe

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4.4 from 9 reviews

This Italian Sausage Bread is a savory, cheesy, and hearty treat perfect for sharing. Featuring a golden crust enveloping a flavorful mixture of browned sweet or mild Italian sausage, garlic, and a blend of Romano and provolone cheeses, this dish offers a satisfying combination of melted cheese and spiced sausage wrapped in tender pizza dough. Ideal as an appetizer, snack, or a main dish, it bakes quickly for a warm, comforting experience.

Ingredients

Sausage and Cheese Filling

  • 2 cloves garlic (medium to large, peeled and sliced)
  • 1 pound ground Italian sausage (sweet or mild)
  • 3 ounces Romano cheese (diced into 3/4-inch cubes)
  • 4 ounces provolone cheese (or mozzarella, shredded)

Dough

  • 1 pound pizza dough (or use a 13.8-oz can of pizza dough)
  • Cooking spray (for greasing the pan)

Instructions

  1. Preheat and Prepare Pan: Preheat your oven to 425 degrees Fahrenheit. Grease a half-sheet pan thoroughly with cooking spray to prevent sticking.
  2. Brown Sausage and Garlic: In a 12-inch frying pan over medium-high heat, crumble and brown the Italian sausage using a wooden spoon. Once the sausage is about halfway cooked, add the sliced garlic and stir to combine. Continue cooking until the sausage is fully browned and no longer pink. Transfer to a paper towel-lined platter or sheet pan to drain excess grease and allow to cool.
  3. Combine Sausage and Romano Cheese: Cut the Romano cheese into small 3/4-inch cubes. Add the diced Romano cheese to the cooled sausage and garlic mixture, tossing gently to combine all ingredients.
  4. Prepare Provolone Cheese: Shred the provolone or mozzarella cheese and set it aside for the assembly.
  5. Roll Out Dough: On a clean, floured surface, roll out the pizza dough into a rectangle approximately 1/4-inch thick, ensuring an even thickness throughout.
  6. Layer Cheeses and Sausage: Scatter the shredded provolone evenly across the dough, leaving a 1-inch border around the edges clear of cheese. Evenly spread the sausage and Romano cheese mixture over the provolone, again leaving a 1-inch perimeter free of filling.
  7. Roll and Seal Dough: Starting from the bottom long edge, carefully roll the dough into a log. Pinch the seams to seal and close the ends tightly to contain the filling inside. Place the rolled log seam-side down on the prepared greased sheet pan.
  8. Score and Bake: Using a sharp knife, cut slits into the top surface of the dough, spacing them about one inch apart to allow steam to escape during baking. Bake in the preheated oven for 20 to 25 minutes until the crust turns golden brown and crisp.
  9. Cool and Serve: Remove the sausage bread from the oven and allow it to cool for five minutes before slicing and serving.
  10. Storage: Store any leftovers in the refrigerator for up to four days. For best freshness, slice and freeze leftovers in a zip-top freezer bag within the first two days. Reheat instructions: thaw frozen slices and warm in an oven or toaster oven until heated through.

Notes

  • Choosing sweet or mild Italian sausage will influence the spiciness of this dish—pick your preferred flavor intensity.
  • If you don’t have provolone cheese, mozzarella is a great alternative offering a similar melt and mild flavor.
  • Rolling the dough evenly helps ensure an even bake and prevents dough from bursting during cooking.
  • Allowing the sausage mixture to cool before filling prevents the dough from becoming soggy.
  • Slitting the dough surface allows steam to escape, avoiding a soggy or doughy crust.
  • Leftover slices freeze well and make quick snacks or appetizers when reheated.

Find it online: https://marthatasty.com/italian-sausage-bread-recipe/