Sausage Bread – SO good! We ate this for lunch two days in a row! Easy and delicious! Great for parties and an easy lunch/dinner. Serve with warm sauce. Refrigerated french bread dough stuffed with sausage, onion, fennel, dijon mustard, egg, mozzarella cheese, butter, Italian seasoning and parmesan. Can make ahead of time and reheat.
Are you ready for the BIG GAME on Sunday?!?!?! I can’t believe football season is over! I’m so sad!! I am going to have to drown my sorrows in tons of great football food during the Super Bowl. Good thing football food is my favorite. I’ve been working hard on my menu. One thing that I know will be on the menu is this amazing Sausage Bread! OMG! SO good!!!! So simple yet so delicious.
We ate this for lunch last week and loved it. I served the bread with some warm pizza sauce. Perfection! This Sausage Bread was even good reheated for lunch the next day. You could make this ahead of time and reheat it for the game. I would bake it and then reheat it in the microwave or oven. I find that the refrigerated doughs don’t bake and rise as well after they have been opened and refrigerated.
Yield: serves 4 to 6
prep time: 10 MINScook time: 25 MINStotal time: 35 mins
1 (11-oz) can refrigerated French bread dough (Pillsbury)
1 lb pork sausage (Tennessee Pride or Jimmy Dean)
2 cups shredded mozzarella cheese
1 large egg, lightly beaten
2 Tbsp Dijon mustard
1/4 tsp onion powder
1/2 tsp fennel seeds
1/2 tsp salt
1/4 tsp pepper
1 tsp Italian seasoning, divided
2 Tbsp butter, melted
1 clove garlic, crushed
Heat oven to 350°F. Spray cookie sheet with nonstick cooking spray or line with parchment paper.
In a skillet over medium-high heat, cook sausage until no longer pink. Drain.
In a bowl, combine cooked sausage, mozzarella cheese, egg, mustard, onion powder, fennel seeds, salt, pepper, and 1/2 tsp of Italian seasoning.
Unroll dough. Spread sausage mixture over dough. Starting with long side, roll up dough; press edges to seal. Make 3 to 4 slits in top of loaf. Place on prepared cookie sheet. Combine remaining melted butter, Italian seasoning and garlic. Brush on top of bread loaf.
Bake for 25 to 28 minutes or until golden brown. Cool 5 minutes. Cut into 1-inch diagonal slices.