My kids absolutely love sausage cheese bread. I use a mild country sausage that is made in my local grocery store, so it works for a quick breakfast, but it is also a great game day snack, served with a little marinara sauce for dipping.
- 1 pound fresh bulk sausage
- 1/2 minced garlic
- 1 cup shredded cheese, I like sharp cheddar, but mozzarella works too.
- 1 pizza dough ball (see recipe below, or use a store bought pizza dough ball)
- 1 egg yolk, beaten and combined with 1 Tablespoon water
- 1 cup warm (110 degrees F) water
- 1 (1/4-ounce) envelope active dry yeast
- 1 teaspoon sugar
- 1 tablespoon plus 1 1/2 teaspoons extra-virgin olive oil
- 3 cups bleached all-purpose flour
- 1 teaspoon salt
- Preheat oven to 375 degree F, and line a large baking sheet pan with parchment paper..
- Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the garlic and cook for 1 minute, stirring constantly. Remove the skillet from the heat and cool the sausage crumbles completely.
- On a floured surface roll the pizza dough into a 10 by 12-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
- Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing.
- To serve, slice the bread into 1-inch pieces and serve warm. Store in the fridge in an air-tight container.
- In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let the yeast proof until the mixture is foamy, about 5 minutes.
- Add 1 1/2 cups of the flour and the salt to the yeast mixture, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
- Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours.
- Use as specified in recipe.
It is hard to get a perfectly shaped loaf of Savory Sausage Cheese bread, so try not to stress if one end is bigger than the other, or the bread is a little lumpy and bumpy. Lets face it there are carbs, sausage, and cheese involved you aren’t here for appearances. Once the bread is sliced no one will notice anyway. I like to slash the top of the loaf with a sharp serrated bread knife before it bakes, that helps control the final burst of rising that takes place in the oven, making a more uniform appearance, and reduces splitting, and it is kind of cool to see the sausage and cheese peeking through.