This easy sausage bread recipe is one of my oldest and most-loved recipes, and I've been making it for as long as I can remember. With just three ingredients- refrigerated French bread dough, pork sausage, and mozzarella- it's practically foolproof.
It's a family favorite for holiday breakfasts and brunches, and it even made an appearance along with my Old Fashioned Fruit Salad at a very special breakfast the morning after my wedding.
Quick Look: Sausage Bread
- Ready in: About 1 hour
- Yield: 6 servings
- Difficulty: Easy - no fuss favorite.
- Best for: Breakfast, brunch, holidays, or game day
- Make-Ahead Friendly: Partially – you can cook the sausage and refrigerate or freeze it until you are ready to make the bread, which is best right out of the oven.
- Taste and Texture: Savory pork sausage and gooey melted mozzarella are wrapped in golden, crusty French bread for a hearty combination of crisp edges, soft bread, and cheesy sausage filling.
- Why this Recipe? With only three ingredients and no homemade dough, this sausage bread is almost foolproof. I've made it for years for holiday breakfasts and brunches, but it's just as good sliced into smaller pieces and served with warm marinara for dipping at parties or on game day.
Jump to:
Here’s why you will love this recipe
- Only three ingredients. Refrigerated French bread dough does all the heavy lifting-no yeast, kneading, or stand mixer required.
- Practically foolproof. Brown the sausage, layer on the cheese, roll up the dough, and bake.
- Perfect for entertaining. Serve warm slices for breakfast or brunch, or cut them smaller and add marinara for an easy appetizer. It’s also a great savory addition to a brunch spread alongside something sweet, like my Cinnamon Sugar Muffins.
- Easy to customize. Mild, hot, or Italian sausage all work, and you can add peppers, onions, herbs, or Parmesan if you’d like.
Key Ingredients
You only need three ingredients for this recipe. The complete list, including exact measurements, is in the recipe card below.
- French bread dough: The shortcut that makes this recipe so easy. Look for canned, refrigerated French bread dough rather than a baked loaf.
- Mozzarella cheese: Its mild flavor and excellent melt make it perfect here. Shredding your own usually gives you the smoothest melt, but pre-shredded works too.
- Pork sausage: I usually use regular breakfast sausage, but mild, hot, or Italian sausage works too.
Recipe variations
- Change up the flavor. Hot or Italian sausage works beautifully, and peppers, onions, Italian seasoning, or Parmesan are easy additions. Of course, you can also change out the cheese. I frequently use a Mexican blend, and it works great too.
How to make this Sausage Bread recipe
- Preheat your oven to 350°F
- Brown and drain the sausage. Cook for about ten minutes or until it is no longer pink. Use a slotted spoon to remove it and drain well on paper towels. Set aside.
- Unroll the French bread dough into a rectangle.
- Spread the sausage evenly over the dough.
- Sprinkle evenly with mozzarella.
- Roll tightly in a jelly-roll style, starting with the long side.
- Place seam-side down on a parchment-lined baking sheet, pinch the ends, and cut shallow slits in the top.
- Bake at 350°F until golden brown and crusty.
- Rest 5-10 minutes before slicing.
- Serve warm.
Sharon’s tips
- Drain the sausage well. Excess grease can make the bread soggy.
- Keep the roll tight. Roll the dough snugly and place it seam-side down so it holds together while baking.
- Let it rest before slicing. Five to ten minutes gives the melted cheese time to settle and makes cleaner slices.
- Get ahead on entertaining. Brown the sausage up to 48 hours ahead, refrigerate it, then assemble and bake when needed. I like to keep a bag in my freezer so I can make sausage bread whenever I want.
How to serve Sausage Bread
One of my favorite memories of this sausage bread is serving it at a breakfast we hosted for our out-of-town guests the morning after Terry and I got married. I served it with my Caramel-Soaked French Toast and Old-Fashioned Southern Ambrosia, and all these years later, it's still one of my favorite menus for an easy holiday or special-occasion breakfast or brunch.
During the holidays, I also like to serve it with my Southern Cheese Grits Casserole for an easy, hearty Christmas morning breakfast.
Come evening, this flavorful treat transforms into a hearty appetizer perfect for a game-day bash or Super Bowl party. Serve it with warm marinara for dipping, and add it to a spread of my favorite game-day snacks and appetizers.
Sausage bread recipe FAQs
You can cook and drain the sausage up to 48 hours ahead and refrigerate it in an airtight container. When you’re ready to serve, assemble the bread and bake it fresh for the best texture.
Yes. Refrigerated pizza dough is a good substitute if you can’t find canned French bread dough. The finished texture will be slightly different, but the recipe will work the same way.
Regular breakfast sausage is my go-to, but mild, hot, or Italian sausage all work. Choose whichever flavor best fits how you’re serving the bread.
More breakfast and brunch favorites
You’ve chosen your sausage bread; here are four other things you might want for brunch.
⭐️⭐️⭐️⭐️⭐️ If you make this recipe for sausage bread, please leave a comment and give it a star rating. I’d love to know what you thought and how you served it.
Thank you for visiting Grits and Pinecones! I hope you come back soon!
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Easy Sausage Bread (3 Ingredients)
Ingredients
- 1 can refrigerated French bread dough I used Pillsbury
- 1 pound ground pork sausage I used Jimmy Deans Regular
- 2 cups shredded mozzarella cheese
Instructions
- Preheat your oven to 350 degrees.
- Cook the sausage in a large skillet over medium-high heat. Stir frequently and break it up into small pieces. Cook for about ten minutes or until the sausage is no longer pink. Use a slotted spoon to remove the sausage and drain well on paper towels. Set aside.
- Open the can of dough and remove it from the packaging. Find the seam in the dough. Once you have the seam, use your fingers and carefully unroll the dough on a cookie sheet lined with parchment paper. You should have a nice rectangle.
- Spread the cooked sausage evenly over the top of the dough, then top with the shredded mozzarella cheese.
- On the longer side, starting at one end, very carefully roll up the bread dough jelly-roll style as tight as you can. Pinch the ends slightly to keep the filling from oozing out. Also, make sure that the seam is under your bread log, and use a knife to cut a few shallow slits on the top.
- Bake at 350 degrees for 30 minutes or until the bread is browned and crusty.
- Once the bread is done, let it sit for about five to ten minutes. Cut it into about one to one and one-half inch slices and serve immediately.
Notes
- To partially make this dish ahead, cook the sausage, cover it, and refrigerate it for up to 48 hours in a covered container, or freeze it until you are ready to bake the bread.
- I use a potato masher or ground beef masher to crumble the sausage while it cooks.
- If you like spicy food, use hot sausage or Italian sausage; if not, stick with mild or regular.
- Feel free to add a few sprinkles of Italian seasoning, some parmesan or romano cheese, or your favorite herbs to the bread before you roll it up.
- In a pinch, you can substitute refrigerated pizza dough for the French bread dough.
- Feel free to cook chopped peppers and onions in a little olive oil before browning your sausage for extra flavor.
Jennifer A Tichacek
Since my local grocery store does not carry Pillsbury Crusty French Loaf, I was wondering if I could substitute Pillsbury Original Crescent Dough Sheet.
Sharon Rigsby
Hi Jennifer, I haven’t ever tried this, but I think it would still be delicious! If you decide to go for it, let me know how it goes.
All the best,
Sharon
David Bragg
I made this recipe, but with the onion’s and peppers variation. It’s very good. I caramelized half an onion and roasted two poblanos. After steaming and peeling the poblano skins, I began assembly and realized I had too much filling, so I cut back on the sausage by half (1/2 lb). I know it was more effort than an easy 3-ingredient sausage bread, but the results are undeniable. Now I have several breakfasts and can add salsa and sour cream as a variation or to it with eggs.
Sharon Rigsby
Your variations sound delicious; thanks so much for sharing.
Sharon
David Carlon
Hi Sharon,
My college roomie introduced me to this recipe a few years ago. 🙂 I thought of it this morning and looked on the internet to make sure I remembered correctly. You are right. It is easy. I couldn’t remember amounts and temperature. Who can forget sausage, mozzarella and bread. Yummie!
Dave ( I was living with two guys and cooking fell to me.)
Terri
Hi Sharon! First of all I would like to thank you for all you wonderful recipes! This look great to me but unfortunately I’m not a fan of breakfast or Italian sausage. Considering the ingredients and using marinara as a dipping sauce, I was wondering if you have ever considered using pizza toppings instead of sausage?
Sharon Rigsby
Hi Terri,
I haven’t ever thought about using pizza toppings, but what a great idea! I’m assuming you are talking about maybe adding a bit more cheese and ingredients like mushrooms, peppers, pepperoni, etc.? I think it would be delicious! If you try it, please let me know how it works out.
All the best,
Sharon
Kim Redmond
It says it was republished on January 16, 2021 with new photos and expanded directions and tips — but today is on;y January 14th. The 16th is in two more whole days!! 🤔
Sharon Rigsby
Whoops! Good catch, I just corrected it. Thanks for the heads up!
All the best,
Sharon
Connie
Delish and very easy thank you for the recipe
Sharon Rigsby
Hi Connie, I’m so happy you enjoyed the bread! And thanks too for letting me know.
All the best,
Sharon
Lisa Touchberry
another way to may it pretty is slice edges diagonally about 2 inches and stretch each strip one by one, over and down for a braided look.
Jaclyn
How do you store leftovers? Would it need to be refrigerated? How long can you leave it out?
Gritsandpinecones
Hi Jaclyn,
I think you should be able to leave it out for an hour or two. After that, I would wrap up and store in the refrigerator. I hope you enjoy it!
All my best,
Sharon
Joanne
Will be making this for sure!
EmmaLou Brogdon
Hi, Sharon.
It appears as if after the cheese is spread on the bread and sausage is spread on top of the cheese, another layer of cheese is spread on top of the sausage. It looks absolutely delicious!!
EmmaLou Brogdon
Gritsandpinecones
Hi EmmaLou,
I just took a quick look at the recipe and can see where it might be confusing. Hopefully, I have clarified that now on the post so the photos and text agree. The sausage goes down first, and then it is topped with the mozzarella cheese. However, it really doesn’t make any difference in which order you put the sausage and cheese, it is delicious whichever way you choose to do it!
Thanks so much for letting me know and I do hope you enjoy it!
Sharon
Linger
I love that this is so easy yet it looks so scrumptious! What a wonderful idea for Christmas morning. I’m thinking of making this as an appetizer for a party. Amazing.
Doria M
Love this recipe except I add barbecue sauce to the mix!
Gritsandpinecones
Hi Doria, what a great idea! Thanks so much for sharing!
All my best,
Sharon
Carolyn
Sharon, This sounds delicious. We had something like this while visiting my sister in law once. She served it as an appetizer along with some marinara sauce to dip it in. Thanks for sharing this recipe and I can’t wait to try it. Looking forward to seeing your recipe for Caramel Soaked French Toast too, YUM!!!!!
Paul Brawner
Hi Sharon. The site looks very nice, and the recipes are awesome! Who’s doing your pictures of the meals? They’re great shots!
The only site related comment I would offer up is perhaps a different color of text in your header picture? The picture is nice but it’s hard to read the words. Just a thought.
Talk to you soon.