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Finished Sausage Bread at a 45-degree angle with stacked slices on a cutting board, highlighting buttery crust, herbs, and gooey cheese pockets.

Sausage Bread Recipe

Sausage Bread Recipe
This slice-and-share sausage bread bakes up golden and buttery with a soft, chewy interior and a gooey, cheesy sausage filling. It’s designed for easy serving at parties, brunches, and snack spreads, and it slices cleanly after a short rest.
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Prep Time 20 minutes
Cook Time 40 minutes
Resting/Cooling Time 20 hours
Total Time 1 hour 20 minutes
Servings: 8 Slices
Course: Bread
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound sweet or hot Italian sausage casings removed
  • 1 pound fresh prepared pizza dough at room temperature
  • 1 container garlic-and-herb spreadable cheese about 6.5 ounces
  • 2 cups pre-shredded Italian blend cheese
  • 2 tablespoons chopped fresh flat-leaf parsley
  • 2 tablespoons unsalted butter melted
  • 1 teaspoon dried Italian seasoning

Equipment

  • Large skillet
  • Wooden spoon or sturdy spatula
  • Paper towels and a plate for draining
  • Parchment paper
  • Large rimmed baking sheet
  • Pastry brush for butter
  • Bread knife or serrated knife
  • Cutting board

Method
 

  1. Preheat the oven to 425 degrees Fahrenheit and line a large baking sheet with parchment paper.
  2. Cook the sausage in a skillet over medium-high heat, breaking it into small pieces, until browned and no longer pink, about 6 to 8 minutes; transfer to a paper towel–lined plate to drain.
  3. Place pizza dough on parchment and roll or stretch into a 13 by 9 inch rectangle; if the dough springs back, let it rest at room temperature for 10 to 15 minutes, then continue shaping.
  4. Spread the garlic-and-herb spreadable cheese over the dough, leaving a 1/2 inch border around the edges.
  5. Top evenly with the cooked sausage, shredded Italian blend cheese, and chopped parsley.
  6. Starting on one long side, fold the dough over so the long edges meet; pinch and crimp edges and ends firmly to seal.
  7. Transfer to the prepared baking sheet seam-side down. Brush the top with melted butter and sprinkle with dried Italian seasoning.
  8. Bake until golden brown, about 30 minutes; loosely tent with foil after about 20 minutes if the top is browning too quickly.
  9. Rest on the pan for 10 minutes, then transfer to a cutting board, slice with a serrated knife, and serve.

Notes

  • Use pizza dough at room temperature so it stretches evenly and seals without tearing.
  • If the dough keeps snapping back, let it rest 10 to 15 minutes to relax before shaping.
  • Brown the sausage well and drain it on paper towels to prevent a greasy, soggy interior.
  • Keep the filling evenly spread and avoid piling it in the center to reduce splitting during baking.
  • Always leave a 1/2 inch border so the seam seals securely and cheese stays inside.
  • Place the loaf seam-side down so the pan supports the closure during oven spring.
  • Brush with melted butter for even browning and a richer, more aromatic crust.
  • Tent with foil after about 20 minutes if the top darkens too quickly so the center can heat through.
  • Rest 10 minutes before slicing so the cheese sets slightly and slices stay neat.
  • Reheat leftovers at 350 degrees Fahrenheit, loosely covered with foil, until hot throughout for the best texture.
  • Refrigerate leftovers airtight for up to 3 days due to the perishable filling.
  • Freeze whole or sliced bread up to 2 months, tightly wrapped; thaw overnight in the refrigerator before reheating.
Nutrition Information (Estimated Per Serving)
  • Calories: 470
  • Carbohydrates: 41 grams
  • Protein: 22 grams
  • Fat: 26 grams
  • Saturated Fat: 11 grams
  • Sugar: 3 grams
  • Fiber: 2 grams
  • Sodium: 980 milligrams
  • Cholesterol: 80 milligrams