Sausage Bread is made with Italian sausage, mozzarella, Parmesan, and seasonings rolled inside pizza dough and baked until golden brown. Slice it into thick pieces for an easy appetizer, party food, or casual dinner.
Growing up in Utica, sausage bread was something you could almost always find at holidays and family get-togethers, usually alongside tomato pie. I still make it for gatherings, but it’s also an easy option when I want a casual dinner everyone can grab a slice of.
Why I Love Sausage Bread
About the Ingredients ⭐
- Italian Sausage: Mild sausage works well, or use hot Italian sausage for more heat.
- Onion: White onion adds flavor to the sausage filling.
- Garlic: Fresh minced garlic adds savory flavor.
- Mozzarella: Melts into the sausage filling. Provolone also works well.
- Parmesan: Adds a salty, nutty flavor inside and on top of the bread.
- Eggs: Help bind the filling and give the bread a golden finish.
- Pizza Dough: Refrigerated dough makes this quick and easy, or use homemade pizza dough.
- Salt & Black Pepper: Season the filling.
- Italian Seasoning: Adds classic Italian herb flavor.
Be sure to check out the full recipe and ingredient list below
How To Make Sausage Bread
Step 1: Cook the Italian sausage and diced onion in a large skillet until the sausage is browned. Add the garlic and cook briefly, then drain any excess grease.
Step 2: Let the sausage mixture cool slightly, then combine it with the mozzarella, Parmesan, eggs, salt, pepper, and Italian seasoning.
Step 3: Roll out each pizza dough into a rectangle and divide the sausage mixture evenly between them.
Step 4: Roll each dough tightly around the filling, tuck in the ends, and place seam-side down on a baking sheet.
Step 5: Brush the tops with egg and sprinkle with the reserved Parmesan cheese.
Step 6: Bake until the sausage bread is golden brown, then let it rest for a few minutes before slicing.
Tips I Found Helpful 💙
- Drain the sausage well: Removing excess grease keeps the bread from becoming soggy.
- Cool the filling: Let the sausage mixture cool before adding the cheese and eggs.
- Leave an edge: Keep about 1 inch of dough uncovered so you can seal the bread easily.
- Roll it tightly: A snug roll helps keep the filling inside while it bakes.
- Let it rest: Wait about 5 minutes before slicing so the filling stays in place.
Frequently Asked Questions
More Appetizers I Love 💙
Sausage Bread
Sausage Bread is filled with Italian sausage, mozzarella, Parmesan, and seasonings, then baked until golden brown.
Ingredients
- 2 Pounds Mild Italian Sausage
- 1 Small Onion, Diced
- 2 Garlic Cloves, Minced
- ½ Teaspoon Salt
- ½ Teaspoon Black Pepper
- ½ Teaspoon Italian Seasoning
- 1 ½ Cups Shredded Mozzarella Cheese, Shredded
- 1 Cup Grated Parmesan Cheese, Plus 2 Tablespoons
- 3 Eggs
- 2 Refrigerated Pizza Crusts (I used Pillsbury)
Instructions
- Heat a 12” non-stick pan over medium high heat, add the italian sausage and brown until no longer pink. Add in the onion, garlic and seasonings and cook until the onion has softened, stirring frequently.
- Transfer the sausage to a medium sized bowl and let it cool completely in the refrigerator. (about 20-30 minutes) While the sausage is cooling, preheat the oven to 375℉ and prepare a baking sheet with parchment paper.
- When the sausage has cooled, add the mozzarella cheese,1 cup parmesan cheese and 2 eggs. Mix using a wooden spoon or rubber spatula. Set aside.
- Whisk the remaining 1 egg in a small bowl for an egg wash.
- Roll out 1 pizza crust onto a cutting board and spread ½ of the sausage mixture on the crust leaving 1” open along the side where the seam will be. Brush the seam with the egg wash.
- Roll up the sausage roll tightly and tuck the sides underneath with the seam. Transfer to the prepared baking sheet and repeat with the other pizza crust.
- Brush the sausage rolls with the egg wash and sprinkle 1 tablespoon of the parmesan cheese over each roll and bake uncovered at 375℉ for 25 minutes.
- Let cool for 5 minutes before slicing, serve with marinara sauce for dipping. Enjoy!
Notes
Drain the sausage well and let it cool before mixing in the cheese and eggs. Let the baked sausage bread rest for 5 minutes before slicing.
Nutrition Information:
Yield:
10Serving Size:
2 slicesAmount Per Serving: Calories: 351Total Fat: 19gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 62mgSodium: 773mgCarbohydrates: 28gFiber: 1gSugar: 2gProtein: 16g
I happened to see your video during an intermission of a hockey game I was watching on tv, and I was like, wow! So I threw myself together and ran to the store and got what I needed to make this! So good! I can’t do dairy so I didn’t put any cheese in it and I added a package of mini pepperonis and 8 oz. of halved button mushrooms. I cooked the filling for a long time to try to evaporate as much of the grease as I could and ended up straining it and then letting it spend some time on a bed of paper towels. I meant to add a little marinara to it but I forgot! In any case I really like what I made, and I have some meat mixture left and I think I’ll boil some rotini and cover it with the leftover meat mixture, and then top that with some marinara. Thanks for inspiring me while the stores were still open!
sounds delicious!