Recipe: Sausage Bread (Italian)
Misc.SAUSAGE BREAD
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 medium onion, diced small
1 medium chopped green pepper, diced small
1 pound Italian sweet sausage, bulk form
1 egg, beaten (for the filling)
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped basil
Salt and ground black pepper (to taste)
1 pound frozen dough bread dough, thawed
6 ounces shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1 egg, beaten (for egg wash)
In a hot skillet add olive oil, garlic, onions and peppers until slightly tender. Add sausage to pan and cook, remove excess fat and cool mixture.
Combine cooled sausage mixture, 1 beaten egg, herbs, salt and pepper.
On a greased sheet pan, spread dough and spread the cooled sausage mixture and the cheeses on center of dough; leave about 1-inch border. Roll dough (as if jelly roll) and crimp edges to seal. Brush dough with egg wash.
Bake in oven at 350 degrees F for 50 minutes. Slice and serve.
Makes 6 servings
Source: Debbie Smith to The Fort Wayne Journal Gazette, January 24, 2007
1 tablespoon olive oil
3 cloves garlic, finely chopped
1 medium onion, diced small
1 medium chopped green pepper, diced small
1 pound Italian sweet sausage, bulk form
1 egg, beaten (for the filling)
1 teaspoon fresh chopped parsley
1 teaspoon fresh chopped basil
Salt and ground black pepper (to taste)
1 pound frozen dough bread dough, thawed
6 ounces shredded mozzarella cheese
1 tablespoon grated Parmesan cheese
1 egg, beaten (for egg wash)
In a hot skillet add olive oil, garlic, onions and peppers until slightly tender. Add sausage to pan and cook, remove excess fat and cool mixture.
Combine cooled sausage mixture, 1 beaten egg, herbs, salt and pepper.
On a greased sheet pan, spread dough and spread the cooled sausage mixture and the cheeses on center of dough; leave about 1-inch border. Roll dough (as if jelly roll) and crimp edges to seal. Brush dough with egg wash.
Bake in oven at 350 degrees F for 50 minutes. Slice and serve.
Makes 6 servings
Source: Debbie Smith to The Fort Wayne Journal Gazette, January 24, 2007
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