Our Sausage Bread Recipe is packed full of sausage and cheese. Slice and serve for appetizers or for a fun dinner night instead of pizza.
Ingredients
- 2 cans crescent roll sheets (see note)
- 1 pound Italian sausage or pork sausage, loose or removed from casings
- 16 slices provolone or mozzarella cheese (can also use shredded cheese, you’ll need about 2 cups)
- 1 egg beaten with a splash of water
- 1/4 cup grated parmesan cheese
- Marinara or pizza sauce for dipping
Instructions
- Preheat the oven to 375 degrees.
- Add the sausage to a non-stick skillet. Cook while breaking up into small crumbles, about 5 minutes, or until the sausage is no longer pink. Pour the sausage onto a paper towel lined plate to drain.
- Unroll both cans of dough and place them on a board. The dough will be in the shape of rectangles, with 2 long sides and 2 short sides. Place the rectangles side by side, long sides together. Press the seams together to make one large rectangle.
- Add the slices of cheese to the dough, overlapping slightly in 4 rows, covering most of the dough. Add the sausage on top of the cheese, spreading out into an even layer.
- Roll the sausage roll up starting with a long side. Crimp the ends of the sausage roll together and then tuck under the sausage bread. Place the bread on a baking sheet that’s been lined with parchment paper.
- Brush the egg wash on the top of the sausage roll and then sprinkle with the parmesan cheese.
- Bake for 15-17 minutes until the sausage bread is brown. Let cool for 5 minutes and then transfer the sausage bread onto a board using 2 spatulas so that it doesn’t break. Slice and serve with sauce for dipping.
Recipe Notes
If you can’t find the crescent roll sheets, you can use regular crescent rolls. Pinch the seams together very well so that the dough doesn’t come apart when rolling or baking.
Store: Store leftover sausage bread in a container or wrapped in foil or a storage bag. Leftovers will keep for up to 3 days.
Freeze: The best way to make this recipe ahead of time and freeze it is to cook the sausage bread all the way through and then let it cool. Once cooled, wrap the bread in plastic wrap and then in aluminum foil and freeze for up to 3 months. when ready, let the bread defrost in the refrigerator for a few hours or overnight. Unwrap the bread and remove the plastic wrap, then wrap back up in the aluminum foil, place on a baking sheet and warm in the oven at 350 for 25-30 minutes.
- Category: Appetizers
- Method: Oven
- Cuisine: American
