My Mother's Sausage Bread...Made Easy

About Dining

Image Credit: Veronica on allrecipes

This recipe is my mother's and she baked it for years. I tweaked it with store-bought dough rather than making the dough by hand. Every time I make these loaves I think of her.


1 round store-bought pizza dough or can Pillsbury Bread Loaf
 (I buy pizza dough from the Publix Bakery and/or from my favorite pizza shop)
1 pkg. Mild or Hot Italian Sausage Links
1 8oz. pkg. Mozzarella Cheese
1 8oz. pkg. Provolone Cheese
½ tsp. Garlic Powder
½ tsp Oregano
½ tsp. Basil


  • Remove Italian sausage from the casing. Brown sausage. Drain fat from the sausage. Set aside.
  • Dust prep area with flour. Roll dough into a rectangle about 18 inches x 10 inches. Be sure the dough is not too thick. (Note: The thicker the dough the more bread will be between the layers.) If you prefer less bread, roll the dough longer and wider.
  • Pre-heat oven to 450°.

Putting It Together:

  1. Spread cooked sausage over dough. Scatter Mozzarella and Provolone Cheese over sausage. Sprinkle garlic powder, oregano and basil over cheese. (You can also add crushed red pepper if you like spicy or you can use Hot Italian
  2. Sausage instead of Mild.)
  3. Begin rolling the filled dough from one long end into “jelly roll” style. As you roll the dough, tuck the sides to the center so the roll is closed.
  4. Once the roll is complete, gently lift the roll onto an ungreased baking pan.
  5. You can shape the roll into a circle by bringing the ends together or you can leave it straight.
  6. Reduce oven temperature to 400°. Bake the sausage bread 30 minutes or until the bread is light brown. If the bread is slow to brown, increase oven temperature to 450°. Remove the sausage bread from the baking pan, place directly on oven rack and bake an additional 5 to 10 minutes. You may need to turn the bread upside down to brown the bottom. This will depend on your oven.
  7. Remove from oven to cooling rack. Allow the sausage bread to cool for 5 minutes before slicing.