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Sausage Cheese Olive Loaves Recipe

Sausage Cheese Olive Loaves Recipe

A friend once treated us to one of these attractive rings, and it was so good I asked for the recipe. This hearty bread is perfect for any occasion. -Shana Bailey, Tulia, Texas
TOTAL TIME: Prep: 30 min. + rising Bake: 25 min. YIELD:30 servings

Ingredients

  • 3 loaves (1 pound each) frozen bread dough
  • 1 pound bulk spicy pork sausage
  • 1 pound bulk mild pork sausage
  • 1 pound bulk sage pork sausage
  • 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces
  • 2 cups (8 ounces) shredded cheddar cheese
  • 2 cups (8 ounces) shredded part-skim mozzarella cheese
  • 1 cup grated Parmesan cheese
  • 1 can (6 ounces) ripe olives, drained and sliced
  • 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced
  • 3 tablespoons butter, melted

Directions

  • 1. Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled.
  • 2. Meanwhile, in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add kielbasa, cheeses and olives; set aside.
  • 3. Roll each loaf into a 17-in. x 9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal.
  • 4. Bake at 375° for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer. Yield: 3 loaves.

Nutritional Facts

1 slice: 263 calories, 20g fat (8g saturated fat), 44mg cholesterol, 716mg sodium, 10g carbohydrate (2g sugars, 1g fiber), 11g protein

Reviews for Sausage Cheese Olive Loaves

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MY REVIEW
Reviewed Feb. 21, 2013

"I make this all the time. Got the recipe from freezer pleasers recipe book, so I have enough to freeze after. Freezes really well. I change the recipe up a bit and add green pepper, black olives, onion and pepperoni."

MY REVIEW
Reviewed Oct. 28, 2009

"My family just loves this recipe. I have made it several times and it is one of their favorites. One hint-get some in the freezer before the family realizes that they are cooked."

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