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Cheesy Sausage Loaf

 Cheesy Sausage Loaf
My bread machine is such a time-saver, particularly where this savory entree is concerned. Stuffed with pork sausage and cheese, it's a favorite with my teenage granddaughters. They even take the left-overs for lunch.
16 ServingsPrep: 35 min. + rising Bake: 35 min.


  • 1 cup water (70° to 80°)
  • 4 teaspoons butter, softened
  • 1-1/4 teaspoons salt
  • 1 teaspoon sugar
  • 3 cups bread flour
  • 2-1/4 teaspoons active dry yeast
  • 1 pound bulk pork sausage, cooked and drained
  • 3/4 cup shredded provolone cheese
  • 3/4 cup shredded part-skim mozzarella cheese
  • 1/4 teaspoon garlic powder
  • Pepper to taste
  • 1 egg, lightly beaten


  • In bread machine pan, place the first six ingredients in order
  • suggested by manufacturer. Select dough setting (check dough after 5
  • minutes of mixing; add 1 to 2 tablespoons of water or flour if
  • needed). When cycle is completed, turn dough onto a lightly floured
  • surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic
  • wrap; let rest 10 minutes.
  • Meanwhile, combine the sausage, cheeses, garlic powder and pepper.
  • Spread evenly over dough to within 1/2 in. of edges. Roll up
  • jelly-roll style; starting with a long side; pinch seam to seal and
  • tuck ends under. Place seam side down on a greased baking sheet.
  • Cover and let rise in a warm place for 30 minutes.
  • Bake at 350° for 20 minutes. Brush with egg; bake 15-20 minutes

2 of 2

Cheesy Sausage Loaf (continued)

Directions (continued)

  • longer or until lightly browned. Remove to a wire rack. Serve warm.
  • Yield: 1 loaf (16 slices).