Sausage Breakfast Loaf Recipe
Sausage Breakfast Loaf Recipe photo by Taste of Home

Sausage Breakfast Loaf Recipe

Publisher Photo
"The recipe for this sausage roll has been in my family for years," says Luella Drake of Auburn, Indiana. "A tube of refrigerated pizza dough makes it quick and easy, but it tastes like it took hours to prepare."
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. Bake: 25 min.
MAKES: 6 servings

Ingredients

  • 1 pound Johnsonville® Polish Kielbasa Sausage or Polish sausage, julienned
  • 1-1/2 cups (6 ounces) shredded part-skim mozzarella cheese
  • 2 eggs
  • 1-1/2 teaspoons minced fresh parsley
  • 1/2 teaspoon onion salt
  • 1/2 teaspoon garlic salt
  • 1 tube (10 ounces) refrigerated pizza dough

Nutritional Facts

1 serving (1 each) equals 456 calories, 28 g fat (11 g saturated fat), 138 mg cholesterol, 1,583 mg sodium, 25 g carbohydrate, 1 g fiber, 23 g protein.

Directions

  1. In a large skillet, saute the sausage; cool. In a large bowl, combine the sausage, cheese, one egg, parsley, onion salt and garlic salt.
  2. Unroll pizza dough; roll into a 12-in. x 8-in. rectangle. Spread sausage mixture down the center of dough. Bring dough over filling; pinch seams to seal.
  3. Place seam side down on a greased baking sheet; tuck ends under. Beat remaining egg; brush over top. Bake at 350° for 25-30 minutes or until golden brown. Let stand for 5 minutes before slicing. Yield: 6 servings.
Originally published as Sausage Breakfast Loaf in Quick Cooking July/August 2003, p43

Nutritional Facts

1 serving (1 each) equals 456 calories, 28 g fat (11 g saturated fat), 138 mg cholesterol, 1,583 mg sodium, 25 g carbohydrate, 1 g fiber, 23 g protein.

Reviews for Sausage Breakfast Loaf

AVERAGE RATING
   (3)
RATING DISTRIBUTION
5 Star
 (3)
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MY REVIEW
Reviewed Oct. 8, 2012

My kids loved this and they are pretty picky. It was very easy. I will make it again and sneak in some onions and mushrooms.

MY REVIEW
Reviewed Sep. 30, 2011

Super easy and very tasty. Use any kind of sausage you have on hand. You can use whatever cheese you have too. I added onions to saute with the sausage, I'll add other veggies next time. An easy way to transfer to the pan after filling is to make on one cookie sheet and place the other cookie sheet to bake it on, on top of the dough and flip it over. I also used parchment paper instead of greasing the pan which helped with sticking and cleanup.

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