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Stuffed French Bread

 Stuffed French Bread
If you need a hearty appetizer, look no further than this savory stuffed bread. No dipping sauce is required for these cheesy slices.
20 ServingsPrep: 25 min. Bake: 15 min.


  • 1 loaf (1 pound, about 20 inches) unsliced French bread
  • 1 pound Johnsonville® Mild Ground Italian Sausage
  • 1 cup sliced fresh mushrooms
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup grated Parmesan cheese
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon dried oregano
  • 8 slices part-skim mozzarella cheese


  • Cut the top third off the loaf of bread; carefully hollow out top and
  • bottom, leaving a 1-in. shell. (Discard removed bread or save for
  • another use.) Set loaf aside.
  • In a large skillet, cook the sausage, mushrooms, onion and green
  • pepper over medium heat until meat is no longer pink; drain. In a
  • large bowl, beat the cream cheese, Parmesan cheese, garlic powder
  • and oregano. Stir in the sausage mixture.
  • Line the bottom bread shell with mozzarella slices; top with sausage
  • mixture. Replace bread top; wrap in foil. Place on a baking sheet.
  • Bake at 350° for 15-20 minutes or until heated through. Cool for
  • 5 minutes before slicing. Yield: 20 slices.

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Stuffed French Bread (continued)

Nutritional Facts: 1 slice equals 226 calories, 14 g fat (7 g saturated fat), 37 mg cholesterol, 468 mg sodium, 14 g carbohydrate, 1 g fiber, 10 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.