This Sausage and Pepper Stuffed Bread is the answer to getting a sausage roll done right. Make it ahead, freeze it then bake right before you need it!
Let’s talk about stuffed bread for a second. Sausage Rolls, Stromboli, Calzones. Whatever you want to call bread with some sort of filling inside.
Here’s what I can’t stand – when you order your sausage roll, or your Stromboli, and it comes with the smallest amount of filling and all bread. Or on the other hand, you get your stuffed bread and it’s ALL cheese. Just a bunch of cheese oozing out of the bread. Not good.
What I’m talking about here is ratios. You need to have the right ratio of ingredients for a stuffed bread.
So in my constant disappointment of ordering stuffed bread of any kind out at restaurants, I decided to do it right and make my own. I’m love sausage and peppers so I went with that combination of ingredients for this recipe. You can switch up the filling ingredients to whatever you like, chicken, ground beef, mushrooms, different cheeses, etc.
Here’s how I did it…
To keep it easy, I used a store-bought italian bread dough. Then I chopped up a couple of peppers and onions and got out my cheeses…but the secret ingredient in this stuffed bread is the Cabot® Horseradish Cheddar Cheese. Cabot was nice enough to send me a package a while back and I’ve been trying to think of the right way to use this cheese besides just cutting it up and eating it. I have to say, I was totally surprised when I tasted this – I knew it would be good, but it was way better than I had expected. It worked out perfect in this sausage and pepper stuffed bread!
Simple, easy and cheesy! My whole family loves this recipe so much. If it were for them, I’d be making this every day! Give it a shot, you’ll love it!To Make this Recipe You’ Will Need the following ingredients:
1 loaf frozen bread dough, thawed, I used frozen french bread
1 pound of cooked breakfast sausage, I used the HOT variety, sautéed with the onions and bell pepper
8 to 10 oz. shredded sharp cheddar cheese or a mix of cheddar and mozzarella
1egg, mix the raw egg with the raw sausage before you brown it.
1 white onion, chopped and sautéed with the sausage
1 small bell pepper, chopped and sautéed with the sausage
Tony Chachere’s cajun seasoning to taste
Add an egg wash to the top to make it shiny, mix 1 egg with 1 teaspoons of water, brush on top of bread before baking.
Roll out bread with rolling pin, spread melted butter, cooked sausage, and cheese. Roll up and place in a bundt pan or cookie sheet. Bake @ 350F until brown about 20 minutes.