My delicious three-ingredient wonder, Sausage Cheese Bread, is the height of bread perfection and will appeal to bread and cheese lovers of all ages. Each bite features creamy melted mozzarella cheese and spicy pork sausage wrapped in crusty warm French bread.
Every time I make this sausage bread, I am reminded of just how amazing it tastes, how easy it is to make, and just how versatile it is. I know you will love it as much as we do.
Here’s why you will love this recipe:
- No stand mixer, no kneading, no special equipment required. It all starts with canned refrigerated French bread dough, and it’s one of the easiest recipes you will ever make.
- Only three ingredients!
- Sausage bread can be served for breakfast, as an appetizer or snack, or as a light main dish with a salad. It is also the perfect complement to a bowl of soup for a meal that will warm you all over.
Here’s what’s in it – only three ingredients:
French bread dough: is the secret ingredient that makes this recipe so easy. Just pop the can, unroll the dough, add the sausage and cheese, and voila, you are done!
Mozzarella cheese: originated in Italy and was first made from water buffaloes’ milk. That’s why you sometimes see it referred to as buffalo mozzarella. Now, most mozzarella is made from cow’s milk. Creamy and decadent with a slight tang, it pairs beautifully with the sausage.
Pork sausage: I use what’s commonly called breakfast sausage in this recipe. Usually, you can find it in a roll in a plastic wrapper. If you like spicy food, use hot sausage or try Italian sausage; if not, stick with regular or mild.
Here’s how to make it:
- To get started, preheat your oven to 350 degrees F.
- Cook the sausage in a large skillet over medium-high heat. Stir frequently and break it up into small crumbles. 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.
- Next, 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 baking sheet lined with parchment paper. You should have a nice rectangle.
- Top the dough with the cooked sausage and spread out evenly.
- Add the shredded mozzarella cheese and again spread out evenly.
- Now comes the fun part. 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.
- Ensure that the seam side is under your bread log, and use a knife to cut a few shallow slits on the top.
- Pop it in the oven for about 30 minutes or until it is golden brown.
- Once the bread is done, let it sit for about five minutes (if you can get your family to wait that long). Cut it into about one to one and one-half inch slices and serve immediately.
What to serve it with:
It has also been part of my go-to, make-ahead Christmas Day Breakfast menu for more years than I can count. During the holidays, I usually serve it with Old-Fashioned Southern Ambrosia instead of the summer fruit salad.
Come evening; this flavorful treat transforms itself into a delicious appetizer perfect for a game-day bash or a Super Bowl party. Add some marinara sauce, and it’s sure to draw raves from all.
And, just when you think it can’t get any better, this sausage bread can also be served as a light entrée with a salad. How many dishes do you have that can morph into so many delightful possibilities?
- To partially make this dish ahead, you can cook the sausage, cover, and refrigerate for up to 48 hours in a covered container or until you are ready to bake the bread.
- I use a potato masher to break up the sausage while it is cooking.
- 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.
- You can also cook some chopped peppers and onions in a little olive oil before browning your sausage for a little extra flavor.
- You can substitute refrigerated pizza dough in a can for the French bread dough in a pinch.
More recipes with sausage:
Sausage is one of my favorite ingredients because it adds so much flavor to a dish. Other popular recipes on my blog that include sausage are:
- Chicken, Sausage, and Wild Rice Casserole
- Easy Classic Cajun Dirty Rice with Sausage
- Make-Ahead Sausage and Grits Casserole
- Easy Chicken and Sausage Jambalaya
- Make-Ahead Baked Zita with Sausage and Ricotta
- Easy Skillet Lasagna with Italian Sausage
- Easy Supreme Pizza Casserole
★ If you make this dish, please leave a comment and give this recipe a star rating. I would love to know how you liked it!
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Sausage Cheese Bread Recipe
- 1 can refrigerated French bread dough I used Pillsbury
- 1 pound ground pork sausage I used Jimmy Deans Regular
- 2 cups shredded mozzarella cheese
- 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.
*This recipe for Sausage Bread was originally published on December 4, 2018. It was republished on January 13, 2021, with new photos, plus expanded directions and tips.