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Italian Sausage Bread

 Italian Sausage Bread
This Italian-style stuffed bread is packed with eggs, sausage, pepperoni and cheese. When I know I'll really be pressed for time, I bake this a day in advance and reheat slices for breakfast, lunch or dinner.
12 ServingsPrep: 25 min. + rising Bake: 25 min.


  • 1 package (16 ounces) hot roll mix
  • 6 eggs
  • 1 tablespoon butter
  • 1 pound Johnsonville® Mild Ground Italian Sausage, cooked and drained
  • 8 ounces pepperoni, thinly sliced
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 2 cups (8 ounces) shredded provolone cheese
  • Garlic powder to taste
  • 1 egg yolk
  • 1 tablespoon water


  • Prepare roll mix and knead dough according to package directions.
  • Cover and let rise for 30 minutes.
  • Meanwhile, In a large bowl, whisk eggs. In a large skillet, heat
  • butter until hot. Add eggs; cook and stir over medium heat until
  • eggs are completely set. In a large bowl, combine the scrambled
  • eggs, sausage, pepperoni and cheeses.
  • Punch dough down. Turn onto a floured surface; roll into a 14-in. x
  • 12-in. rectangle. Sprinkle with garlic powder. Spread filling to
  • within 1/2 in. of edges. Roll up, jelly-roll style, starting with a
  • short side; pinch seams to seal. Place, seam side down, on a greased
  • baking sheet.
  • Beat egg yolk and water; brush over bread. Bake at 350° for 25-30

2 of 2

Italian Sausage Bread (continued)

Directions (continued)

  • minutes or until golden brown. Serve warm. Refrigerate leftovers.
  • Yield: 1 loaf (12 slices).