Friday, October 22, 2010

Sausage and Cheese Bread

Thawed frozen bread dough or refrigerated pizza dough, makes this appetizer bread stuffed with seasoned hot sausage and cheese super easy.

Sausage and Cheese Bread

A perfect appetizer for any party, this Sausage and Cheese Bread made from homemade or refrigerated pizza dough or thawed frozen bread dough is a definite crowd favorite.

Regular Italian sausage works great for this, but I prefer to use the hot version of Jimmy Dean breakfast sausage and add shredded pepper jack cheese for the extra kick they both give. Together with the onion and bell pepper, that is really all the seasoning you need. If you're making it for tailgating, bake it, let it cool, wrap it in foil and warm it up on the grill before slicing.

Some folks call this a Stromboli, and while I do think that they are similar in theory, if I'm correct, I believe the Stromboli uses sliced deli meats such salami, capicola and sometimes pepperoni, rather than a loose meat concoction like this, along with sliced cheeses, all stuffed in an Italian bread dough - kind of like a folded meat turnover.

This recipe was actually inspired by a similar sausage cheese bread sold at a Mississippi bakery, and we call it bread down here, so I'm calling mine the same.

If you're using a frozen dough as opposed to refrigerated pizza dough, the first thing you'll need to do is thaw the frozen dough and let it rise. I do that in about 1-1/2 hours using the speed method on the package.

While the bread is thawing, brown the sausage and sauté the veggies, so that they'll have some time to cool. You can also make your own bread or pizza dough from scratch if you prefer.

Here's how to make my sausage and cheese bread.

Make one loaf of bread at a time. Spread or roll the dough into a rectangle onto a sheet of parchment or wax paper. This is simply for the purpose of transferring it to the baking pan more easily. 

Add half of the sausage filling along the middle of the dough. Brush all of the edges of the dough with water or the egg wash.

Fold the bottom half of the dough up.

Fold the sides in, brushing with more water or egg wash as needed.

Fold the top over and pinch together to seal. 

Transfer to a well-greased baking sheet and repeat with the other loaf. Brush both loaves all over with the egg wash if you like and bake at 350 degrees F for about 30 to 35 minutes, or until golden brown.

Transfer the bread to a cooling rack and let it settle and cool down just a bit.

Cut into slices about 1-1/2 inches thick. Try not to eat the whole dang loaf yourself while you arrange slices on a platter. (Good luck with that!) Yum, just so good y'all! Hope you like it.

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Posted by on October 22, 2010

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