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Easy Sausage-Stuffed Loaf

 Easy Sausage-Stuffed Loaf
"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.
16-20 ServingsPrep: 20 min. + rising Bake: 20 min.


  • 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.

2 of 2

Easy Sausage-Stuffed Loaf (continued)

Directions (continued)

  • 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.
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.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.