Best Italian Sausage Bread Recipes

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ITALIAN SAUSAGE AND BREAD STUFFING



Italian Sausage and Bread Stuffing image

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Provided by Gina Marie Miraglia Eriquez

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8 servings

Number Of Ingredients 14

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

SPICY ITALIAN SAUSAGE AND CHEESE BREAD



Spicy Italian Sausage and Cheese Bread image

Provided by Food Network

Categories     appetizer

Time 1h30m

Yield 1 loaf, about 14 pieces

Number Of Ingredients 17

1 recipe Basic Pizza Dough, recipe follows, or storebought refrigerated pizza dough from a can or tube
2 tablespoons yellow cornmeal
1 tablespoons olive oil
3/4 pound mild Italian sausage, remove from the casings
1 cup diced yellow onions
1 teaspoon chopped garlic
1/2 teaspoons crushed red pepper flakes
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 1/2 cups shredded mozzarella
1 egg plus 2 teaspoons water, beaten together
1 cup warm (110 degrees F) water
1 (1/4-ounce) envelope active dry yeast
1 teaspoon sugar
1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
3 cups bleached all-purpose flour
1 teaspoon salt

Steps:

  • Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
  • Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
  • Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
  • Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
  • In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
  • Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
  • Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

This is an appetizer that my husband's Italian grandmother used to make when he was a kid. When we married, he made it for my family at the holidays and now it's our most requested dish. It's so easy and everyone will think you slaved over it. This recipe makes two loaves, and trust me, you'll want to make both. Grandma Tallini makes her own bread dough of course, and you can too, but I find pizza dough from the local pizzeria or from the supermarket deli works just as good and saves me a lot of time. Same thing goes for the marinara.

Provided by Faux Chef Lael

Categories     Breads

Time 1h10m

Yield 2 loaves, 4-6 serving(s)

Number Of Ingredients 10

1 lb ground sweet Italian sausage (links are fine, just take them out of the casings)
1 tablespoon garlic, minced
1/4 cup salted butter
1 teaspoon dried parsley
2 medium onions, coarsely chopped (white or yellow)
salt and pepper
4 cups mozzarella cheese, shredded
2 pizza dough, balls
1 egg white
2 cups marinara sauce (for dipping)

Steps:

  • Line a cookie sheet with non-stick foil, set aside.
  • Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
  • Remove the onions to a bowl, leaving the extra butter in the pan.
  • Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
  • Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
  • Meanwhile, preheat the oven to 350.
  • Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
  • When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
  • Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
  • Lay it with the flap down on the cookie sheet and brush with the egg white.
  • Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
  • Repeat process for second loaf.
  • Slice and serve with marinara sauce for dipping.

ITALIAN SAUSAGE STROMBOLI (AKA SAUSAGE BREAD)



Italian Sausage Stromboli (Aka Sausage Bread) image

I wanted to use up some left-overs and had some frozen pizza dough and this is the result. This is really tasty and can be used as a main dish or as an appetizer.

Provided by Karen..

Categories     Breads

Time 55m

Yield 16 slices

Number Of Ingredients 8

1 lb frozen pizza dough, defrosted
1/2-3/4 lb Italian sausage
1 green pepper, 1/4 inch wide slices
1 medium onion, 1/4 inch wide slices
italian seasoning
1 -1 1/2 cup mozzarella cheese
2 -3 tablespoons grated parmesan cheese
pizza sauce (optional)

Steps:

  • Lay pizza dough on a lightly floured surface so it can rest.
  • Slice Italian sausage into 1/2 inch slices; fry in a 10" skillet over medium heat until browned, about 10 minutes.
  • Add 1/2 cup water, peppers and onions; bring to boil and cover.
  • Reduce heat to low and cook about 5-10 minutes more, or until veggies are tender and sausage is heated through.
  • Drain liquid from skillet and sprinkle sausage mixture with Italian seasoning; set aside.
  • ***If you have leftover sausage, onions and peppers, like I did, you just need to warm it up***.
  • Preheat oven to 375 degrees and spray a baking sheet with cooking spray.
  • Roll pizza dough (on a lightly floured counter) into a rectangle, approximately 11 x 17.
  • Sprinkle with sausage mixture, then the cheeses.
  • Start at the bottom of the long side and roll jellyroll fashion, stopping occasionally to stuff sides it. When you get to the end, pinch seam together, trying to squeeze air out as you go.
  • Place seam side down on baking sheet; bake for about 25 minutes at 375 degrees.
  • Remove from oven and lay a clean dish towel on top of loaf; this will allow the crust to soften up and it will be easier to slice and eat.
  • After about 10 minutes or so, slice into 1 inch slices. Serve with warmed sauce for dipping, if desired.
  • Enjoy!

STUFFED ITALIAN SAUSAGE BREAD



Stuffed Italian Sausage Bread image

My DH reminded me about this recipe. It's been a long time since I've made it. It will be on the 'Nascar' menu next week end!!

Provided by katie in the UP

Categories     Breads

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 12

8 ounces bulk Italian sausage (we like the extra spicy one)
1 cup sliced mushrooms
1/2 cup chopped bell pepper
1/2 cup chopped onion
3 -4 garlic cloves, chopped
1 teaspoon italian seasoning
1/2 cup chopped tomato, packed in oil
1/2 cup parmesan cheese
1/2 cup mozzarella cheese
2 -3 slices provolone cheese
pizza sauce, for dipping (I have used left over Marinara)
1 loaf frozen bread dough

Steps:

  • For filling sauté sausage, veggies and seasonings until sausage is no longer pink and liquid has evaporated from pan.
  • Add tomatoes and 1/2 cup of pizza sauce.
  • Roll out bread dough to a large rectangle (stopping once in awhile to let dough rest).
  • Spread filling up to 1 inch from sides of dough. Top with cheeses. Roll to a log. Seal ends (brushing water and pinching).
  • Place log on cookie sheet sprayed with cooking spray.
  • Let rest 30 to 45 minutes.
  • Bake in 350°F oven for 30 to 40 minutes (until loaf is golden brown).
  • Cool at least 30 minutes before slicing.
  • Heat left over sauce for dipping before serving.

SPICY ITALIAN SAUSAGE AND MOZZARELLA BEER BREAD



Spicy Italian Sausage and Mozzarella Beer Bread image

This savory, cheesy bread can be drizzled with a fine extra-virgin olive oil, dipped in pizza sauce, and served as an appetizer, or as the perfect accompaniment to soak up the gravy of your favorite pasta dish! Buon appetito!

Provided by Curt McDowell

Categories     Bread     Quick Bread Recipes

Time 1h40m

Yield 10

Number Of Ingredients 18

½ (12 fluid ounce) can or bottle IPA beer
3 tablespoons olive oil, divided
2 large eggs
½ teaspoon sea salt
2 ½ cups all-purpose flour
¼ cup grated Parmesan cheese
1 teaspoon baking powder
½ tablespoon dried oregano
½ tablespoon dried basil
1 teaspoon dried thyme
½ medium onion, finely chopped
10 ounces spicy Italian sausage
1 tablespoon minced fresh garlic
½ (8 ounce) package shredded Cheddar cheese
½ (8 ounce) package shredded mozzarella cheese, divided
¼ cup green olives, drained and sliced
¼ cup black olives, drained and sliced
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan.
  • Whisk beer, 2 tablespoons olive oil, eggs, and salt together in a large bowl.
  • Mix flour, Parmesan cheese, baking powder, oregano, basil, and thyme together in a separate bowl. Stir into the beer mixture, 1/2 cup at a time, to avoid clumping.
  • Heat remaining olive oil in a skillet over medium-high heat. Saute onion in the hot oil until translucent, about 5 minutes. Add sausage; cook and stir until slightly browned and crumbly, about 5 minutes. Add garlic and cook for 1 to 2 minutes more. Drain mixture well in a colander, catching the grease in a pan or a bowl. Discard the strained grease and set mixture aside.
  • Stir sausage mixture, Cheddar cheese, 3 ounces mozzarella cheese, green olives, and black olives into the dough until ingredients are evenly distributed; do not overmix. Pour into the prepared loaf pan.
  • Bake in the preheated oven for 45 minutes. Sprinkle the remaining mozzarella cheese over the top of the loaf, brush with melted butter, and continue baking until cheese is melted, about 15 minutes; check the bread periodically to be sure cheese doesn't burn during this phase. Transfer bread to a cooling rack until ready to slice and serve.

Nutrition Facts : Calories 342.8 calories, Carbohydrate 26.8 g, Cholesterol 74.9 mg, Fat 18.6 g, Fiber 1.3 g, Protein 15.1 g, SaturatedFat 7.6 g, Sodium 635 mg, Sugar 0.5 g

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

This Italian-style stuffed bread is packed with eggs, sausage, pepperoni and cheese. When I know I'll really be pressed for time, I bake this a day in advance and reheat slices for breakfast, lunch or dinner.

Provided by Taste of Home

Categories     Lunch

Time 50m

Yield 1 loaf (12 slices).

Number Of Ingredients 10

1 package (16 ounces) hot roll mix
6 large eggs
1 tablespoon butter
1 pound bulk Italian sausage, cooked and drained
8 ounces pepperoni, thinly sliced
2 cups shredded part-skim mozzarella cheese
2 cups shredded provolone cheese
Garlic powder to taste
1 large egg yolk
1 tablespoon water

Steps:

  • Prepare roll mix and knead dough according to package directions. Cover and let rise for 30 minutes. , Meanwhile, In a large bowl, whisk eggs. In a large skillet, heat butter until hot. Add eggs; cook and stir over medium heat until eggs are completely set. In a large bowl, combine the scrambled eggs, sausage, pepperoni and cheeses. , Punch dough down. Turn onto a floured surface; roll into a 14x12-in. rectangle. Sprinkle with garlic powder. Spread filling to within 1/2 in. of edges. Roll up, jelly-roll style, starting with a short side; pinch seams to seal. Place, seam side down, on a greased baking sheet. , Beat egg yolk and water; brush over bread. Bake at 350° for 25-30 minutes or until golden brown. Serve warm. Refrigerate leftovers.

Nutrition Facts : Calories 476 calories, Fat 29g fat (13g saturated fat), Cholesterol 203mg cholesterol, Sodium 1093mg sodium, Carbohydrate 28g carbohydrate (4g sugars, Fiber 1g fiber), Protein 24g protein.

ITALIAN SAUSAGE AND BREAD STUFFING



Italian Sausage and Bread Stuffing image

Italian sausage and a heap of Parmesan cheese lend signature flair to the easy Thanksgiving dressing recipe.

Categories     Gourmet     Thanksgiving     Side     Stuffing/Dressing     Sausage     Bread     Pork     Parmesan     Bake     Christmas     Fall     Winter     Peanut Free     Tree Nut Free     Soy Free

Yield 8

Number Of Ingredients 14

1 (¾- to 1-pound) round Italian loaf, cut into 1-inch cubes (8 cups)
2 tablespoons olive oil, divided
2 pounds sweet Italian sausage, casings removed, divided
1 stick unsalted butter, cut into pieces
3 medium onions, chopped
4 large celery ribs, chopped
5 garlic cloves, minced
4 large eggs, lightly beaten
¾ cup heavy cream, divided
½ cup turkey giblet stock or reduced-sodium chicken broth
1 cup grated Parmigiano-Reggiano (2 ounces)
½ cup coarsely chopped flat-leaf parsley
Special Equipment
4-qt shallow ceramic or glass baking dish

Steps:

  • Preheat oven to 350°F with rack in middle. Generously butter baking dish.
  • Put bread in 2 shallow baking pans and bake, switching position of pans halfway through baking, until just dried out, about 10 minutes.
  • Heat 1 tablespoon oil in a 12-inch heavy skillet over medium-high heat until it shimmers, then cook half of sausage, stirring and breaking it into small pieces, until golden brown, about 6 minutes. Transfer with a slotted spoon to a large bowl. Brown remaining sausage in remaining tablespoon oil, transferring to bowl.
  • Pour off fat from skillet and wipe clean. Heat butter over medium heat until foam subsides, then cook onions, celery, garlic, and ½ teaspoon each of salt and pepper, stirring occasionally, until golden, 12 to 15 minutes. Add vegetables and bread to sausage.
  • Whisk together eggs, ½ cup cream, turkey stock, cheese, and parsley, then stir into stuffing and cool completely, about 30 minutes. Reserve 5 cups stuffing to stuff turkey and spoon remainder into baking dish, then drizzle with remaining ¼ cup cream. Cover stuffing and chill.
  • About 1 hour before stuffed turkey is finished roasting, bring dish of stuffing to room temperature. When turkey is done, increase oven temperature to 425°F and bake stuffing, covered tightly with foil, until hot throughout, about 20 minutes. Remove foil and bake until top is golden and crisp, about 15 minutes more.
  • Cooks' Note: Bread can be toasted 3 days ahead and kept (once cool) in a sealed bag at room temperature. Stuffing can be prepared (but not baked) 4 hours before roasting turkey. If baking stuffing at the same time as potatoes, put stuffing in upper third of oven and potatoes in bottom third (allow extra time).

ITALIAN SAUSAGE BREAD PIZZA



Italian Sausage Bread Pizza image

Enjoy this cheesy sausage bread pizza- a tasty Italian dinner. To speed up your prep, use 2 cups thawed Make-Ahead Seasoned Ground Beef and Sausage in place of the sausage and onions in the recipe. Add garlic to the beef mixture and sauce and simmer 5 minutes.

Provided by Betty Crocker Kitchens

Categories     Entree

Time 35m

Yield 8

Number Of Ingredients 12

1 lb bulk mild or spicy Italian pork sausage
2 tablespoons olive oil
1 onion, halved, thinly sliced
2 cloves garlic, finely chopped
1 cup pizza sauce or tomato pasta sauce
1 1/2 teaspoons dried oregano leaves
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon salt
1 loaf French bread (about 14 inches long)
2/3 cup ricotta cheese
2 cups shredded mozzarella cheese (8 oz)
1/4 cup grated Parmesan cheese

Steps:

  • Heat oven to 425°F. Lightly spray large cookie sheet with cooking spray.
  • In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Push sausage to edges of skillet; add 1 tablespoon of the oil. Add onion and garlic; cook 5 minutes, stirring occasionally, until onion is softened. Remove from heat; stir in pizza sauce, oregano, pepper flakes and salt.
  • With serrated knife, cut bread in half lengthwise; scoop out center of each bread half, leaving 1/2-inch border (discard removed bread or reserve for making bread crumbs). Place bread halves on cookie sheet. Spread 1/3 cup of the ricotta cheese down center of each; top evenly with sausage mixture, mozzarella cheese and Parmesan cheese. Drizzle loaves with remaining 1 tablespoon oil.
  • Bake 6 minutes or until thoroughly heated and cheese is melted. Cut into slices. Sprinkle with chopped fresh parsley, if desired.

Nutrition Facts : Calories 399, Carbohydrate 21 g, Fiber 1 g, Protein 23 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 1185 mg

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

Make and share this Italian Sausage Bread recipe from Food.com.

Provided by Aroostook

Categories     Yeast Breads

Time 1h45m

Yield 20 serving(s)

Number Of Ingredients 17

6 1/4 cups flour
1/2 tablespoon salt
2 tablespoons sugar
1/3 cup shortening
2 cups hot water (plus enough to make a soft dough)
1 package yeast, dissolved in
1/4 cup warm water
2 tablespoons olive oil
1 1/2 lbs lean ground beef
1 1/2 lbs bulk Italian sausage
2 bunches green onions, chopped fine
salt and pepper
3 tablespoons shortening, softened
1/2 cup parmesan cheese, 1/4 inch square chunks
1 cup grated parmesan cheese
1 egg
2 tablespoons sesame seeds

Steps:

  • Bread:.
  • Put flour, salt and sugar in a large bowl, mix.
  • Add shortening.
  • Pour hot water over mix and start combining.
  • Add dissolved yeast, and continue mixing.
  • Add more hot water until a soft dough is formed.
  • Sprinkle with more flour when the dough gets sticky.
  • Continue to knead to form a grainy soft dough.
  • Remove dough from bowl.
  • Add olive oil to bowl and roll dough around until coated with oil.
  • Place dough in a warm place to rise and cover with a clean dishcloth.
  • Allow to rise until doubled.
  • Filling:.
  • Cook sausage in a fry pan until almost cooked through then add beef.
  • When almost browned add green onions.
  • Add salt and pepper to taste.
  • Let cool.
  • When dough has doubled in size take 1/2 of the dough and roll to a 1-inch thick and 10-inch round circle.
  • Spread 1 1/2 tablespoons of the shortening on top of the dough.
  • Press 1/2 of the cheese chunks into the dough.
  • Spread 1/2 the meat mixture on the dough.
  • Next sprinkle 1/2 of the grated cheese on top of the meat.
  • Roll the dough jelly roll style and place on a well greased cookie sheet with the end on the underside of the roll.
  • Tuck ends under.
  • Repeat the process for the second loaf.
  • Let rise 20 to 30 minutes.
  • Beat the egg in a small bowl and brush the top of each roll with the egg.
  • Sprinkle with sesame seeds.
  • Bake in a preheated 400 degree oven for 30 to 45 minutes until browned.

Nutrition Facts : Calories 429.8, Fat 24, SaturatedFat 8.2, Cholesterol 65.2, Sodium 567.5, Carbohydrate 32.8, Fiber 1.6, Sugar 1.7, Protein 19.4

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

Bread...an Italian staple, right next to pasta. Now take that bread, add sausage, mozzarella, parmesan, seasonings, and you've got something extra special.

Provided by Angela (Grammy) Derby

Categories     Savory Breads

Time 50m

Number Of Ingredients 9

1 lb hot or sweet italian sausage (loose, or removed from links and broken up)
1 Tbsp olive oil, extra virgin
1 Tbsp garlic, minced
1 tsp dried parsley
1 small onion diced
4 c mozzarella cheese, shredded
3 Tbsp grated parmesan (to taste really, add more if you like)
2 pkg bread dough, 1 lb. each (or make my easy peasy pizza crust dough. works great!)
1 egg white (save in a bowl to brush top with before baking)

Steps:

  • 1. Line a cookie sheet with non-stick foil, set aside
  • 2. Heat olive oil in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are caramelized.
  • 3. Remove the onions to a bowl, leaving extra oil in the pan.
  • 4. Put the loose sausage into pan and cook until browned, being sure to break it up into small chunks.
  • 5. Add the onion mixture back into pan with the sausage and cover. Simmer on low heat for a few minutes, stirring occasionally. Watch carefully as not to burn.
  • 6. Preheat oven to 350'F.
  • 7. Roll out one ball of dough onto a floured surface until it's a 8x14" rectangle. Not to thin or you'll get holes in the dough.
  • 8. When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. Save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
  • 9. Roll the dough up lengthwise, like a cinnamon roll, and tuck in the ends before you get to the end of the roll, like a burrito. Pinch the ends together to seal.
  • 10. Lay it with the flap down on the cookie sheet and brush with egg white. Cut slits in the top to let steam escape.
  • 11. Bake in the oven until golden brown, approximately 25-30 minutes. Let bread rest for 10 minutes before slicing.
  • 12. Repeat with second bread dough or refrigerate it in a plastic bag for later use. Use your favorite Marinara Sauce for dipping.

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

This sweet, rich bread is served mostly at Thanksgiving, Christmas, or Easter.

Provided by HoneeBee

Categories     Bread     Quick Bread Recipes

Time 1h45m

Yield 12

Number Of Ingredients 12

1 cup raisins
1 pound raw, bulk Italian sausage
1 ½ cups brown sugar
1 ½ cups white sugar
2 eggs, lightly beaten
1 cup chopped pecans
3 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon ginger
1 teaspoon pumpkin pie spice
1 cup cold coffee
1 teaspoon baking soda

Steps:

  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
  • Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
  • In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
  • Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Nutrition Facts : Calories 492 calories, Carbohydrate 80.3 g, Cholesterol 45.9 mg, Fat 15.5 g, Fiber 2.4 g, Protein 10.7 g, SaturatedFat 3.4 g, Sodium 469.1 mg, Sugar 51.5 g

BINULATA (ITALIAN SAUSAGE BREAD



BINULATA (ITALIAN SAUSAGE BREAD image

Categories     Bread     Pork     Appetizer     Bake     Quick & Easy

Yield About 4-6 servings.

Number Of Ingredients 4

1 can Pillsbury Refrigerated Pizza dough
1# hot or mild Italian Sausage
Extra Virgin Olive Oil
Salt and Black Pepper

Steps:

  • Preheat oven to 350 degrees; Spray cookie sheet with non-stick veg. spray; Unroll pizza dough onto cookie sheet; Remove casings from sausage and dot dough with chunks of sausage in rows; Sprinkle extra virgin olive oil over sausage chunks; Sprinkle salt and pepper over all; Roll in jelly roll fashion, seal edges and brush olive oil on top of loaf; Bake at 350 degrees for one hour. Let cool 20-30 minutes before slicing into 1-2 inch slices and enjoy!

SPICY ITALIAN SAUSAGE AND MOZZARELLA BEER BREAD RECIPE



Spicy Italian Sausage and Mozzarella Beer Bread Recipe image

Savory, cheesy, and perfect for entertaining, this beer bread combines spicy Italian sausage with three different cheeses for a flavorful appetizer everyone will love.

Provided by @MakeItYours

Number Of Ingredients 18

1/2 (12 fluid ounce) can or bottle IPA beer
3 tablespoons olive oil, divided
2 large eggs
1/2 teaspoon sea salt
2 1/2 cups all-purpose flour
1/4 cup grated Parmesan cheese
1 teaspoon baking powder
1/2 tablespoon dried oregano
1/2 tablespoon dried basil
1 teaspoon dried thyme
1/2 medium onion, finely chopped
10 ounces spicy Italian sausage
1 tablespoon minced fresh garlic
1/2 (8 ounce) package shredded Cheddar cheese
1/2 (8 ounce) package shredded mozzarella cheese, divided
1/4 cup green olives, drained and sliced
1/4 cup black olives, drained and sliced
1 tablespoon butter, melted

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease a 9x5-inch loaf pan. Whisk beer, 2 tablespoons olive oil, eggs, and salt together in a large bowl. Mix flour, Parmesan cheese, baking powder, oregano, basil, and thyme together in a separate bowl. Stir into the beer mixture, 1/2 cup at a time, to avoid clumping. Heat remaining olive oil in a skillet over medium-high heat. Saute onion in the hot oil until translucent, about 5 minutes. Add sausage; cook and stir until slightly browned and crumbly, about 5 minutes. Add garlic and cook for 1 to 2 minutes more. Drain mixture well in a colander, catching the grease in a pan or a bowl. Discard the strained grease and set mixture aside. Stir sausage mixture, Cheddar cheese, 3 ounces mozzarella cheese, green olives, and black olives into the dough until ingredients are evenly distributed; do not overmix. Pour into the prepared loaf pan. Bake in the preheated oven for 45 minutes. Sprinkle the remaining mozzarella cheese over the top of the loaf, brush with melted butter, and continue baking until cheese is melted, about 15 minutes; check the bread periodically to be sure cheese doesn't burn during this phase. Transfer bread to a cooling rack until ready to slice and serve.

MOM'S ITALIAN SAUSAGE BREAD



Mom's Italian Sausage Bread image

As a kid, my brother and I loved to see dough rising in the kitchen. We knew we were in for a treat. When Mom made it, there was plenty to go around. She always used all 3 loaves. I had gone 15 years without it and have recently gotten the recipe. Now my family is enjoying it as much as I did back then! ENJOY!

Provided by Kim Baugh @Kimmybcookin

Categories     Cheese Appetizers

Number Of Ingredients 4

3 - loaves bridgeford frozen dough (or your choice)
2 pound(s) jimmy dean sausage (mild or hot)
2 pound(s) mozerella cheese
1 - egg

Steps:

  • Rise bread by directions on pkg
  • Cook, crumble and cool sausage
  • After dough rises, flatten each loaf out on a cookie sheet or stone.
  • Divide sausage & cheese, put on each loaf and fold it over.
  • Brush egg over each loaf.
  • Cook at 375 until brown. (about 30 minutes)

ITALIAN BREAD & SAUSAGE STUFFING



ITALIAN BREAD & SAUSAGE STUFFING image

Categories     Side     Christmas     Stuffing/Dressing

Number Of Ingredients 12

14 cups Italian bread, like ciabatta, cut into 1/2- to 3/4-inch cubes (about 3 loaves)
1/3 cup olive oil
2 lb. bulk sweet Italian sausage (or stuffed sausage, casings removed)
1 turkey liver, finely chopped (optional)
2 large yellow onions, cut into 1/4-inch dice
5 large ribs celery, cut into 1/4-inch dice
8 cloves garlic, finely chopped
1 Tbs. plus 1 tsp. fresh thyme leaves (or 1-1/2 tsp. dried)
1 Tbs. dried sage
1-1/2 tsp. kosher salt
1/2 tsp. freshly ground black pepper
1 cup sweet Marsala wine

Steps:

  • Pile the bread cubes into a very large bowl and set aside. Set a large sauté pan over medium heat and add the olive oil, half of the sausage, and the chopped turkey liver (if using). Cook, breaking up the sausage with a wooden spoon or spatula into 1/2- to 1-inch bits, until light brown, about 5 min. With a slotted spoon, transfer the sausage to the bowl of cubed bread; repeat with the remaining sausage. In the fat left in the pan, sauté the onions, celery, and garlic until the onions are translucent and just beginning to brown, 8 to 10 min. Stir in the thyme, sage, salt, and pepper, cook 1 min., and then add the mixture to the cubed bread. With the pan off the heat, carefully pour in the Marsala. Keep your face away from the pan as the wine will sputter. (It's unlikely that Marsala will ignite, but if it does, just back off and let it burn for a few seconds until the alcohol has cooked off.) Set the pan over medium heat and bring the liquid to a boil, stirring to scrape up any flavorful bits in the pan. Boil for 2 min. and then add the Marsala to the bread mixture; stir until well combined. Taste and add salt and pepper if needed. Makes 19 cups (12 - 14 lb Turkey) 9X13 inch dish

ITALIAN SAUSAGE BREAD



Italian Sausage Bread image

I love this recipe; it's so yummy and something different other than just plain italian bread. I got it from a friend who I believe got it from allrecipes.com I used almonds instead of pecans and it was good.

Provided by Tracy Harrah

Categories     Breads

Time 2h

Number Of Ingredients 12

1 c raisins
1 lb italian sausage (uncooked)
1 1/2 c sugar
1 1/2 c brown sugar
2 large eggs, beaten lightly
1 c chopped pecans (or whatever you prefer)
3 c all- purpose flour
1 tsp baking powder
1 tsp ginger
1 tsp pumpkin pie spice
1 c coffee, prepared and cold
1 tsp baking soda

Steps:

  • 1. Preheat oven to 350 degrees F. Grease and flour a 9-inch Bundt pan or Bread pan.
  • 2. Place the raisins in a saucepan with enough water to cover and then bring to a boil, reduce heat and simmer for 5 minutes; drain.
  • 3. In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl and mix into the flour mixture. Mix the moistened flour mixture into the sausauge mixture. Transfer to the pan.
  • 4. Bake for 1-1/2 hours in a pre-heated oven or until a knife inserted in the center comes out clean.

ITALIAN SAUSAGE BREAD



Italian sausage bread image

Make and share this Italian sausage bread recipe from Food.com.

Provided by James Di Maio

Categories     Breads

Time 50m

Yield 1 loaf, 10-12 serving(s)

Number Of Ingredients 5

1 loaf frozen bread dough
1/4 cup italian seasoning (commercial)
1/4 cup grated romano cheese or 1/4 cup grated parmesan cheese
1 lb Italian sausage (browned and loose)
salt and pepper

Steps:

  • Roll out dough as large as you can, as you would for cinnamon rolls.
  • Sprinkle cheese, sausage, seasoning, salt and pepper evenly over surface.
  • drain sausage first.
  • Roll up from one end and form a normal loaf of bread.
  • Dampen edges of dough and pinch edges to seal.
  • Make small cuts on surface of dough to allow air to escape.
  • Let raise and bake at 350F degrees for about 30 minsutes until golden brown.
  • Cool, and slice into 1" slices.
  • Serve warm.
  • Enjoy.

Nutrition Facts : Calories 164.4, Fat 13, SaturatedFat 4.8, Cholesterol 28.1, Sodium 573.5, Carbohydrate 2, Fiber 0.1, Sugar 0.4, Protein 9.4

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