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Sausage Cheese Olive Loaves Recipe

Sausage Cheese Olive Loaves Recipe photo by Taste of Home

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A friend once treated us to one of these attractive rings, and it was so good I asked for the recipe. This hearty bread is perfect for any occasion. -Shana Bailey, Tulia, Texas

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Sausage Cheese Olive Loaves Recipe

Prep: 30 min. + rising Bake: 25 min.

Yield: 30 Servings

30 25 55

Ingredients

3 loaves (1 pound each) frozen bread dough
1 pound bulk spicy pork sausage
1 pound bulk mild pork sausage
1 pound bulk sage pork sausage
1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
2 cups (8 ounces) shredded cheddar cheese
2 cups (8 ounces) shredded part-skim mozzarella cheese
1 cup grated Parmesan cheese
1 can (6 ounces) ripe olives, drained and sliced
1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
3 tablespoons butter, melted

Directions

Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled.
Meanwhile, in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add kielbasa, cheeses and olives; set aside.
Roll each loaf into a 17-in. x 9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal.
Bake at 375° for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer. Yield: 3 loaves.

Editor's Note: Bake loaves may be frozen when cooled. Thaw at room temperature for 2 hours. Bake at 350° for 30-40 minutes.

Nutritional Facts 1 serving (1 slice) equals 263 calories, 20 g fat (8 g saturated fat), 44 mg cholesterol, 716 mg sodium, 10 g carbohydrate, 1 g fiber, 11 g protein.

Originally published as Sausage Cheese Olive Loaves in Taste of Home August/September 1998, p27

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Sausage Cheese Olive Loaves

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Reviewed on Feb. 21, 2013 by Lisakze

I make this all the time. Got the recipe from freezer pleasers recipe book, so I have enough to freeze after. Freezes really well. I change the recipe up a bit and add green pepper, black olives, onion and pepperoni.

Reviewed on Oct. 28, 2009 by Jean Schowe

My family just loves this recipe. I have made it several times and it is one of their favorites. One hint-get some in the freezer before the family realizes that they are cooked.