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Sausage Bread

 Sausage Bread
This beef-and-bread roll is really easy to make. The seasonings give the beef a flavor like sausage, hence its name.—Jan Young, Fort Smith, Arkansas
8-10 ServingsPrep: 15 min. + rising Bake: 30 min.


  • 1 pound ground beef
    With Johnsonville Italian Sausage.

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  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon dried sage
  • 2 eggs, lightly beaten
  • 1 cup (4 ounces) shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 loaf frozen bread dough, thawed
  • 1 tablespoon butter, melted


  • In a large bowl, combine the beef, oregano, garlic powder, salt, red
  • pepper flakes, sage, eggs and cheeses; set aside.
  • On a floured surface, roll bread dough into a 12-in. x 10-in.
  • rectangle. Spread meat mixture to within 1 in. of the edges. Roll
  • up, jelly-roll style, starting at short end. Pinch the ends and seam
  • to seal. Place seam side down on an ungreased baking sheet. Place in
  • a warm place and let rise for 30 minutes.
  • Bake at 350° for 30-35 minutes or until golden brown and bread
  • tests done. Brush with butter before serving. Yield: 8-10
  • servings.

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Sausage Bread (continued)

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.