Easy Sausage-Stuffed Loaf Recipe
- 2 loaves (1 pound each) frozen bread dough
- 1 pound Johnsonville® Mild Ground 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
- 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.
- 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.
- 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.
- 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.
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
Reviews for Easy Sausage-Stuffed Loaf
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"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."
"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."
"Re: Sausage-stuffed LoafLeft out the spinach, was delicious. No need to add anything.jll5030"
"I would take out the spinach, could add pizza sauce"