Save on Pinterest

Sausage Cheese Olive Loaves

Total Time

Prep: 30 min. + rising Bake: 25 min.


3 loaves

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
Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication.


  • 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 shredded cheddar cheese
  • 2 cups 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


  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 17x9-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.
Editor's Note: Baked loaves may be frozen when cooled. To use, thaw at room temperature for 2 hours. Bake at 350° for 30-40 minutes.

Nutrition Facts

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

Recommended Video