Publisher Photo
Publisher Photo
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
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.
MAKES:
8-10 servings
TOTAL TIME:
Prep: 15 min. + rising Bake: 30 min.

Ingredients

  • 1 pound lean ground beef (90% lean)
  • 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 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 loaf frozen bread dough, thawed
  • 1 tablespoon butter, melted

Directions

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.
Originally published as Sausage Bread in Country Ground Beef 1993, p66

  • 1 pound lean ground beef (90% lean)
  • 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 large eggs, lightly beaten
  • 1 cup shredded cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 1 loaf frozen bread dough, thawed
  • 1 tablespoon butter, melted
  1. In a large bowl, combine the beef, oregano, garlic powder, salt, red pepper flakes, sage, eggs and cheeses; set aside.
  2. 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.
  3. Bake at 350° for 30-35 minutes or until golden brown and bread tests done. Brush with butter before serving. Yield: 8-10 servings.
Originally published as Sausage Bread in Country Ground Beef 1993, p66

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