Easy Sausage-Stuffed Loaf Recipe

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"This cheese-, spinach- and sausage-filled bread is a real crowd-pleaser," assures Suzanne Hansen of Arlington Heights, Illinois. "Tasty slices are great as a snack, served with a bowl of soup or as a fun appetizer at your next pizza party," she suggests.
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES:16-20 servings
TOTAL TIME: Prep: 20 min. + rising Bake: 20 min.
MAKES: 16-20 servings


  • 2 loaves (1 pound each) frozen bread dough
  • 1 pound bulk Italian sausage
  • 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
  • 4 cups (16 ounces) shredded part-skim mozzarella cheese
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 2 tablespoons butter, cubed
  • 1 egg, lightly beaten

Nutritional Facts

1 slice: 185 calories, 11g fat (5g saturated fat), 41mg cholesterol, 360mg sodium, 13g carbohydrate (1g sugars, 1g fiber), 10g protein.


  1. Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side.
  2. Roll each loaf of bread into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg.
  3. Bake at 350° for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months.
  4. To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Yield: 2 loaves.
Originally published as Sausage-Stuffed Loaf in Quick Cooking July/August 1999, p34

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Stephanag23 User ID: 8202270 217150
Reviewed Jan. 7, 2015

"Thank you Suzanne for sharing this recipe! I've made this recipe since I first saw it in the Taste of Home magazine in 1999. I make it about once a month and we still love it after 5 years! I get requests for the recipe if I ever share. I only add extra garlic powder for my taste, but leave everything else as is. To reheat for a snack, I warm up in a medium heat skillet until warm."

juicyfruit007 User ID: 1404522 86784
Reviewed May. 1, 2011

"This was yummy and different. A couple of thoughts: 1) Don't add extra spinach. 2) This would be good with some kind of dip."

jeansmiley User ID: 4044981 203193
Reviewed Dec. 19, 2009

"I have made this recipe so many times since it first appeared in the magazine in 1999! It is a favorite when I take it Christmas gatherings."

MY REVIEW User ID: 1281319 64903
Reviewed Feb. 20, 2008

"Re: Sausage-stuffed Loaf

Left out the spinach, was delicious. No need to add anything.

ladriver1 User ID: 1665438 70265
Reviewed Jan. 23, 2008

"I would take out the spinach, could add pizza sauce"

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