Italian Sausage Bread Recipe

This crispy, cheesy Italian Sausage Bread is made with pizza dough, mild Italian sausage, and mozzarella, and is ready in under an hour. Slicing into the golden loaf reveals a savory spiral of melted cheese and savory meat perfect for game day. I love serving this warm right from the oven when the cheese is at its stretchiest.

Restaurant-Quality At Home

Most people think you need to make scratch dough for a stromboli-style loaf, but store-bought pizza dough works incredibly well here. I used to overstuff these loaves with raw veggies, resulting in a soggy bottom that refused to crisp up properly.

The trick is precooking the sausage and draining it thoroughly before rolling it into the bread. This simple step ensures the bread stays light and fluffy while the filling remains rich and flavorful without greasiness.

Italian Sausage Bread Ingredients

• 1 lb (450g) pizza dough (store-bought or homemade)
• 1 lb (450g) Italian sausage (mild or hot, casing removed)
• 1 ½ cups (170g) shredded mozzarella cheese
• ½ cup (50g) grated Parmesan cheese
• 1 large egg (beaten, for egg wash)
• 1 tsp dried oregano or Italian seasoning
• 1 tbsp olive oil
• Optional: ½ cup chopped onion (sautéed with sausage)
• Marinara sauce (for dipping)

How To Make Italian Sausage Bread

1. Cook the Sausage: Brown the sausage in a skillet over medium heat, breaking it into small crumbles, then drain very well on paper towels to remove excess grease.
2. Prepare the Dough: Preheat your oven to 375°F (190°C) and roll the pizza dough out into a large rectangle (approx. 10×14 inches) on a parchment-lined baking sheet.
3. Layer the Filling: Leave a 1-inch border around the edges as you sprinkle the mozzarella, cooked sausage, and Parmesan cheese evenly over the dough surface.
4. Roll and Seal: Roll the dough tightly jelly-roll style starting from the long edge, then pinch the seams and ends tightly to seal in the cheese.
5. Bake to Golden: Brush the top with the beaten egg, sprinkle with oregano, and bake for 25-30 minutes until the crust is deep golden brown.

Recipe Tips

• Drain the grease: Excess fat from the sausage will make the dough raw and soggy, so pat the meat dry with paper towels before filling.
• Room temperature dough: Let the dough sit on the counter for 20 minutes before rolling so it relaxes and doesn’t snap back while you work.
• Vent the steam: Cut small diagonal slits in the top of the loaf before baking to let steam escape and prevent the bread from bursting open.

What To Serve With Italian Sausage Bread

A warm bowl of marinara sauce is essential for dipping these savory slices. A crisp green salad with balsamic vinaigrette cuts through the richness of the cheese and meat perfectly.

How To Store

Wrap leftover slices tightly in aluminum foil and refrigerate for up to 3 days. You can also freeze the baked loaf for up to 2 months and reheat it in the oven at 350°F until warm.

FAQs

Can I use turkey sausage?
Yes, turkey sausage works well as a leaner option. Just add a pinch of fennel seeds or red pepper flakes since it is often less seasoned than pork sausage.

Why is my bread soggy inside?
This usually happens if the sausage wasn’t drained enough or if you added raw vegetables that released water. Always cook and drain fillings first.

Can I make this ahead of time?
You can assemble the bread a few hours ahead, keep it covered in the refrigerator, and bake it just before you are ready to serve.

Nutrition

• Calories: 320
• Total Fat: 18g
• Saturated Fat: 8g
• Cholesterol: 55mg
• Sodium: 680mg
• Total Carbohydrate: 24g
• Protein: 16g

Try More Recipes:

• Italian Bread Sticks (Grissini)
• Homemade Italian Bread Crumbs Recipe
• Italian Garlic Bread Recipe

Italian Sausage Bread

Recipe by Paula

Servings

8

servings

Prep time

15

minutes

Cooking time

30

minutes

Total time

45

minutes

Crispy, cheesy Italian Sausage Bread stuffed with savory sausage and mozzarella takes just 60 minutes to bake. This recipe uses store-bought dough for an easy weeknight meal or party appetizer. Serve warm with marinara for dipping.

Ingredients

• 1 lb (450g) pizza dough (store-bought or homemade)

• 1 lb (450g) Italian sausage (mild or hot, casing removed)

• 1 ½ cups (170g) shredded mozzarella cheese

• ½ cup (50g) grated Parmesan cheese

• 1 large egg (beaten, for egg wash)

• 1 tsp dried oregano or Italian seasoning

• 1 tbsp olive oil

• Optional: ½ cup chopped onion (sautéed with sausage)

• Marinara sauce (for dipping)

Directions

• Cook the Sausage: Brown the sausage in a skillet over medium heat, breaking it into small crumbles, then drain very well on paper towels to remove excess grease.
• Prepare the Dough: Preheat your oven to 375°F (190°C) and roll the pizza dough out into a large rectangle (approx. 10×14 inches) on a parchment-lined baking sheet.
• Layer the Filling: Leave a 1-inch border around the edges as you sprinkle the mozzarella, cooked sausage, and Parmesan cheese evenly over the dough surface.
• Roll and Seal: Roll the dough tightly jelly-roll style starting from the long edge, then pinch the seams and ends tightly to seal in the cheese.
• Bake to Golden: Brush the top with the beaten egg, sprinkle with oregano, and bake for 25-30 minutes until the crust is deep golden brown.