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Easy Sausage-Stuffed Loaf Recipe

Read Reviews (4)
5 4
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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

Ingredients

  • 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

Nutritional Facts

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

Directions

  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

Nutritional Facts

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

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

Reviews for Easy Sausage-Stuffed Loaf(4)

AVERAGE RATING
   (2)
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 (2)
4 Star
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MY REVIEW
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.

MY REVIEW
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
Reviewed Feb. 20, 2008

Re: Sausage-stuffed Loaf

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

jll5030

MY REVIEW
Reviewed Jan. 23, 2008

I would take out the spinach, could add pizza sauce

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