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Once you prepare this impressive-looking, yet simple-to-make sandwich, you’ll probably never look at refrigerated bread dough the same. It’s just so easy! Nancy Daugherty - Cortland, OH
This recipe is:
Contest Winning
Healthy
Diabetic Friendly
With Johnsonville Italian Sausage.
Nutritional Facts 1 slice equals 277 calories, 7 g fat (3 g saturated fat), 33 mg cholesterol, 697 mg sodium, 30 g carbohydrate, 1 g fiber, 21 g protein. Diabetic Exchanges: 2 starch, 2 lean meat.
Originally published as French Cheeseburger Loaf in Healthy Cooking August/September 2009, p29
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Reviewed on Aug. 25, 2011 by Catherine M
I love this recipe. For those who have trouble rolling out the bread dough (like I did), try refrigerated pizza crust. It's longer and wider right out of the package, so you save lots of time and it's plenty of bread. Same baking time.
Reviewed on Aug. 05, 2011 by cyounce
I substituted ground turkey in this recipe & left out the green pepper. I also unrolled the dough on the baking sheet & baked seem side up. It came out beautifully and the whole family really enjoyed it. Will definitely become a regular at our house.
Reviewed on Aug. 01, 2011 by jmkasprak
It's like a cheeseburger stromboli. I substituted some chopped mushrooms for the green pepper, and used shredded cheddar.
Reviewed on May. 22, 2011 by snydes
I make this all the time. I take the dough out of the fridge and let it come to room temperature. It makes it easier to work with. I use ground turkey or chicken. It always tastes yummy! 6 year old and husband both love it.
Reviewed on Feb. 02, 2011 by Elise_C
I took this to a church gathering and it got rave reviews. To make it a bit healthier I used real cheese and made my own French bread dough. I decided to roll out the dough on a baking sheet so I didn't have to transfer after rolling, and that worked well.
Reviewed on Jun. 23, 2010 by aubsmc
Love this recipe and so does my husband. This is super easy to make and I usually have the ingredients on hand so it makes a quick supper. My only concern is the french bread nutrition facts. Not the best label I've read. Still, it makes for a good and popular meal.
Reviewed on May. 14, 2010 by taren
Very good. Sprayed cookie sheet with spray and rolled out dough to avoid transporting after filling. Then put filling on top and brought edges together, pinched to secure. Baked seam side up. Also used 1# of 93/7 ground beef.
Reviewed on Apr. 17, 2010 by cesanders1022
Like others I had trouble with the bread dough. Next time I'll try rolling it out between two sheets of waxed paper. Other than that it is definitely a keeper. Might even give it five stars if the waxed paper works!
Reviewed on Dec. 12, 2009 by JoanGocking
I thought this was delicious. I had trouble rolling out the French loaf dough, though. But it did come together and everyone loved it.
Reviewed on Oct. 30, 2009 by Cook38
This was delicious! However, I found the French Loaf extremely difficult to work with as far as rolling out and filling with the meat mixture. It was a huge mess, but I baked it anyway, no matter how bad it looked. It tasted wonderful even though it didn't look too pretty. I would try it again with pizza crust or crescent roll dough, or even frozen thawed bread dough just to see if that makes a difference without changing the taste too much. Overall very good though, and the leftovers were delicious too!
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