Several years ago, I had this incredible Sausage Bread that my sister made. I’ve been wanting to make it ever since, and was thrilled when she blogged about it on Grits and Pinecones! It took me several additional months to make the Sausage Bread – next time, I’m not going to wait so long.
It is not only absolutely delicious, but also insanely easy to make, using only three ingredients – refrigerated Pillsbury French Bread Dough, sausage and mozzarella cheese.
Then, I drained the sausage on a double layer of paper towels. It’s amazing how much grease cooks out of the sausage. I pressed the paper towels on the sausage to remove as much grease as possible, and then drained it again on fresh paper towels.
Now came time to assemble the Sausage Bread. After opening the dough tube and locating the seam, I carefully unrolled it onto a parchment lined cookie sheet to create a rough rectangle. Then I sprinkled on the cooked sausage and shredded mozzarella cheese. After I had done this, I was worried that perhaps I should have started with the cheese first. As it turned out, it really didn’t seem to matter!
Starting at one of the long ends, I carefully rolled the Sausage Bread into a log, making sure that I rolled it as tightly as possible. When I reached the other long side, I pulled the dough up onto the log and pinched it to ensure that the bottom was well sealed. I also pinched and tucked each of the ends under to produce a seal as well.
After allowing it to cool for about 10 minutes, I sliced it into 1 – 1½-inch pieces. Oh my – was it good. The Master Taste Tester thought so as well. In fact, he kept sneaking into the kitchen for “one more piece”! Thank you Grits and Pinecones – Yum!
[print_this]Sausage Bread (from Grits and Pinecones)
1 (11-ounce) can refrigerated Pillsbury French Bread Dough
1 (16-ounce) package ground sausage
2 cups (8-ounces) shredded mozzarella cheese
Preheat oven to 350° F.
Cook sausage in a large skillet over medium heat, stirring frequently and breaking the sausage up into small pieces, until the sausage is no longer pink, about 10 minutes. Drain well on paper towels.
Unroll dough into a rectangular shape on a parchment lined baking sheet. Sprinkle on sausage and cheese to within 1-inch of all edges.
Starting with one long end, roll-up jelly role style as tightly as possible, pinching other long end to seal; pinch ends and tuck under to seal.
Turn seam side down; cut a few shallow slits in the top. Bake at 350° F for 30 to 35 minutes, or until golden brown. Remove from oven; cool 5 to 10 minutes. Slice into 1 to 1½-inch pieces. Yield: 6 servings.[/print_this]