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Sausage Bread Sandwiches

2 reviews
Test Kitchen Approved
Total Time

Prep: 30 min. Bake: 20 min.

Makes

4 sandwich loaves (3 pieces each)

Updated: May. 26, 2022
I make these sandwiches in my spare time and freeze them so they’re ready when needed, such as for tailgating parties when we attend Kansas State football games. —Donna Roberts, Manhattan, Kansas
Sausage Bread Sandwiches
Sausage Bread Sandwiches Recipe photo by Taste of Home
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Ingredients

  • 1 package (16 ounces) hot roll mix
  • 2 pounds reduced-fat bulk pork sausage
  • 2 tablespoons dried parsley flakes
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon dried oregano
  • 2 cups shredded part-skim mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 1 large egg
  • 1 tablespoon water

Directions

  1. Preheat oven to 350°. Prepare roll mix dough according to package directions.
  2. Meanwhile, in a large skillet, cook sausage over medium heat 8-10 minutes or until no longer pink, breaking into crumbles; drain. Stir in seasonings.
  3. Divide dough into 4 portions. On a lightly floured surface, roll each into a 14x8-in. rectangle. Top each with 1-1/4 cups sausage mixture to within 1 inch of edges; sprinkle with 1/2 cup mozzarella cheese and 2 tablespoons Parmesan cheese. Roll up jelly-roll style, starting with a long side; pinch seams and ends to seal.
  4. Transfer to greased baking sheets, seam side down. In a small bowl, whisk egg with water; brush over loaves. Bake 20-25 minutes or until golden brown and heated through. Cool 5 minutes before slicing.

Can you freeze Sausage Bread Sandwiches?

Cool cooked sandwiches 1 hour on wire racks. Cut each sandwich into thirds; wrap each securely in foil. Freeze until serving. To reheat sandwiches in the oven, place wrapped frozen sandwiches on a baking sheet. Heat in a preheated 375° oven for 20-25 minutes or until heated through.

Nutrition Facts

1 piece: 432 calories, 25g fat (10g saturated fat), 103mg cholesterol, 926mg sodium, 27g carbohydrate (5g sugars, 1g fiber), 24g protein.