Make this Italian Sausage Bread in less than an hour with prepared pizza dough! You'll love the flavors of garlic, provolone and Romano cheeses! It's one of my most fun Italian Bread Recipes and is great for an appetizer or any meal.
You're lucky I was able to stop eating this Italian Sausage Bread long enough to snap some photos.
Because this delicious stuffed bread with sausage, hot, melty cheese and sautéed garlic is hard to resist!
Just go ahead and add the ingredients to your grocery list. You can thank me later!
Recipe ingredients
Pizza Dough: You can make a pound of beer pizza dough or buy it from your local pizza shop. For easy sausage bread, you could use a can of pizza dough from the refrigerated section of the grocery store.
Italian Sausage: Look for ground Italian sausage in the meat department. If needed, you could purchase Italian sausage links and then remove the meat from the casings. That's what I do when I make rapini and sausage pasta.
Provolone: Provolone adds more flavor than mozzarella, but feel free to substitute the latter if that's what you have. Start with a block of cheese and shred it yourself for the best melting quality, but pre-shredded is okay. You can buy a block of provolone at the deli counter.
Romano: Use small chunks of Pecorino Romano or regular Romano for a nice, salty accent. The chunks will provide more flavor and a satisfying texture when you bite into the pizza than grated Romano would.
Garlic: While Sicilian sausage bread usually includes onions, my version calls for slices of sautéed garlic instead. They add delicious, savory flavor to this Italian Sausage Bread. Don't skip them!
How to make it
See the card at the end of this post for the full recipe, but here's an overview.
- Place ground sausage in a skillet over medium-high heat and break it up with a wooden spoon.
- Add garlic slices when the sausage is halfway cooked and continue browning the meat until it's no longer pink. Transfer the mixture to a paper-towel-lined platter or pan to drain and cool.
- Roll out the pizza dough to a rectangle that's ¼-inch thick throughout. Sprinkle on shredded provolone or mozzarella, leaving a one-inch border.
- Stir Romano cubes into the sausage mixture and spread that on top of the provolone.
- Roll up the dough into a loaf and pinch the seams and ends to close them.
- Cut slits into the loaf to allow it to vent.
- Bake on a sheet pan (affiliate link) until golden brown and crusty. (See the recipe card for details.)
Recipe tips
- Roll up the pizza dough slowly and tightly so the filling doesn't fall out.
- If you have leftover Baked Sausage, Peppers and Onions, you can cut them up to use for the filling with the cheese. Then you wouldn't need to use crumbled sausage.
What to serve with it
Sausage bread makes a great Italian appetizer. Slice it up and serve it with easy marinara sauce, if you wish.
It would be perfect on a buffet with cream-cheese stuffed mushrooms, pesto deviled eggs, or hot clam dip.
Of course, it would make a great lunch or dinner with a side of rapini greens.
And, how about serving it for breakfast to dip in basted eggs?!!
How to store sausage bread
Sausage bread can't stay at room temperature for more than two hours because of the meat. Refrigerate leftover sausage bread in a sealed container or zip-top plastic bag for a couple of days. (It can stay up to four days, but it's best to freeze it before then for maximum freshness.)
For longer storage, slice the sausage bread and freeze it in a zip-top bag. It's convenient to grab a slice whenever you want!
How to reheat sausage bread
You have several options to reheat sausage bread.
Microwave: If you don't mind the sausage bread getting a little soft, you can reheat it in the microwave.
Toaster Oven: If you have a toaster oven or air fryer (affiliate link), use it to reheat the sausage-cheese bread so it will be somewhat crispy.
Skillet: For crispy results, you can reheat defrosted Italian Sausage Bread in a frying pan on the stove over medium heat. Try three minutes per side, covered, until it's heated through and the cheese is melty.
Oven: Wrap the bread in foil, then place it in the oven at 350 degrees F for about 15 minutes or until heated through.
More recipes to try
- Italian Sausage Sandwiches
- Sausage and Egg Casserole Without Bread
- Stuffed Escarole Pizza
- Clam Pizza Recipe
- Casatiello (stuffed with salami and Pecorino)
- No-Knead Olive Bread with Roasted Garlic
Enjoy!
If you try this Italian Sausage Bread recipe, please leave a comment and a rating!
Italian Sausage Bread
Ingredients
- 2 cloves garlic (medium to large)
- 1 pound ground Italian sausage (sweet or mild)
- 3 ounces Romano cheese (diced)
- 4 ounces provolone cheese (or mozzarella; shredded)
- 1 pound pizza dough (or use 13.8-oz can of pizza dough)
Instructions
- Preheat the oven to 425 degrees F. Grease a half-sheet pan with cooking spray. Peel and slice two cloves of garlic.
- Brown the sausage in a 12-inch frying pan over medium-high heat, using a wooden spoon to break it up. When the crumbled sausage is about halfway done, add the garlic slices and stir to combine. Continue cooking the sausage for a few more minutes or until it's no longer pink. Transfer the sausage mixture to a platter or sheet pan lined with paper towels and spread it out to drain and cool off.
- Cut up the Romano into little cubes about ¾-inch long. Add the Romano to the platter with the sausage and garlic and toss with a spoon to combine.
- Shred the provolone (or mozzarella) and set it aside.
- On a clean, floured surface, roll out the pizza dough into a rectangle that's ¼-inch thick. If using homemade pizza dough, make sure to roll it to an even thickness throughout.
- Place the shredded provolone all across the dough, leaving a 1-inch border of dough without cheese on it. Scatter the sausage mixture on top of the provolone, again leaving a 1-inch perimeter of dough around the edges.
- Roll up the dough, starting with the bottom long edge. Pinch the seams closed and close up the ends on each side. Place the log on the greased sheet pan, with the seam side down.
- Use a sharp knife to cut slits into the surface of the dough, one inch apart. Bake for 20-25 minutes, until the crust is browned. Let the stuffed sausage bread cool for five minutes before slicing it.
- Store leftovers in the refrigerator for up to four days. For maximum freshness, you can slice the leftovers on the first or second day and freeze them in a zip-top freezer bag. See notes to reheat.
Notes
- Reheat sausage bread in the microwave if you don't mind it getting soft.
- For crispy results, use a toaster oven or air fryer if you have one.
- Reheat it in a frying pan on the stove over medium heat, covered. Try three minutes per side.
- Wrap it in foil and heat it in a 350-degree F oven for 15 minutes.
Nutrition
(Recipe Source: Cooking with Mamma C)
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