Italian Sausage Stuffed Bread

My husband remembers the first time I made Italian Sausage Stuffed Bread; the flavors are definitely memorable!  I was living in a college apartment with my sister at the time.  While she was getting ready to go out to dinner with friends, this bread was in the oven baking.  As soon as she was ready to go, my husband (at that time, my boyfriend) insisted she try my creation…

Italian Sausage Stuffed Bread

I don’t know how much she actually ate when she went to dinner with her friends.

Advertised by Taste of Home as an appetizer, I have found that this stuffed bread makes veritable main dish for us.  I also believe the idea of this bread could be transformed into many different stuffed breads of sorts… It is a great “starter recipe” on which to build your own creation.

What You Need

Start by getting your bread ready.  I have made the bread with a thawed loaf of frozen white bread dough as the original recipe calls for, and it tastes fine that way.  We prefer to use a doubled batch of pizza crust now, as it’s pretty easy to make, and doesn’t require an overnight thaw.

Next, I mix together the cream cheese and garlic.  If you have the forethought, try roasting the garlic until it becomes soft.  It gives the garlic such a delicious flavor.  Mixing this up first will allow some of the garlic flavor to blend in to the cream cheese.

Cream Cheese & Garlic

Garlic Cream Cheese

Brown up the Italian sausage, drain it, and set it aside.

If I have some mushrooms on hand (in other words, they have not become these), I like to slice them up and add them to the mix.


Roll out the dough into a nice, big rectangle about 1/2″ thick.


Spread the center third with the garlic cream cheese.

Cream Cheese Layer

Top that with the sausage.

Sausage Layer

Then layer the red peppers.  Notice how I put them the same direction?  I did that on purpose.  That’s because I will slice the bread perpendicularly, cutting through the peppers and making the presentation a little neater.

Pepper Layer

Olives are next.  I usually just use regular black olives, though Kalamata would be delicious.  I also slice my own.  The reason is that I buy cans of whole olives so I have the option of keeping them whole, slicing them, or chopping them.  Additionally, you can rinse them very easily when the olives are whole and wash away some of the extra sodium they acquire from the brine.

Olive Layer

Top with the mushrooms, if you’re using them.  I had crimini on hand, though any common mushroom would probably taste good.

Mushroom Layer

Lastly, top with Swiss cheese.  I’ll let you use pre-shredded here if you can find it.  I was quite surprised to see Swiss shredded in a bag, and it was $0.20 (super cheese sale!!) so I grabbed it.  Did you know that you can freeze cheese?  If you please.  Oh geez.  Back to the recipeez.  (All right, I’m done.  Sorry!)

Cheese Layer

Fold up the short sides of the dough, followed by the long sides and crimp it shut.

Wrap it Up

At this point, spread a thin layer of cornmeal on the baking sheet so that the bread won’t stick.  Carefully transfer the bread to the sheet.

Wrapped Up

Brush with a small amount of water and sprinkle with poppy seeds.  This is for not much more than presentation, so don’t go buy them if you don’t have any on hand.

Poppy Seeds

I also like to add a few sliced olives.  For extra flair.

With Olives

Bake it until the crust is golden.  Let the bread sit for about 10 minutes before you slice into it.  It will slice easier, and the stuffing won’t fall out as much.

All Done

Let me know if you come up with a delicious variation you’d like to share!


Italian Sausage Stuffed Bread

Yield: 6 to 8 as a main dish, or 12 to 16 as an appetizer

1 1 pound loaf frozen bread dough, thawed (Or make a double recipe of this Pizza Crust)
1 pound bulk Italian sausage either sweet, mild, or hot (if links, remove casings)
4 ounces cream cheese, softened
2 garlic cloves, minced
1 7 or 12 ounce jar roasted red peppers, well drained and sliced
1/2 cup sliced black olives (can use Kalamata)
1 1/2 cups sliced mushrooms (optional)
2 cups (8 oz) shredded Swiss cheese
1 teaspoon poppy seeds

Mix together minced garlic and cream cheese. Set aside. Brown Italian Sausage and drain off grease. Roll out bread dough into a rectangle about 1/2 ” thick. Spread cream cheese mixture across the middle third of the dough lengthwise. Layer with sausage, peppers, olives, mushrooms (if using), and cheese. Fold over edges of dough to seal, and pinch seams shut. Brush with a small amount of water and sprinkle with poppy seeds. Cut slits for steam to escape about every two inches along top. Bake in a preheated 400 degree oven for 20-25 minutes, or until bread is golden brown. Let sit for about 10 minutes before slicing.

10 thoughts on “Italian Sausage Stuffed Bread”

  1. Well, I finally did it–my first recipe under my belt. I took the plunge and made your pizza dough (a feat in itself for me because I have used yeast like once in my life).
    I was very impressed at how easy it was to make. Even with imperfections (not knowing if I was kneading enough or too much) it turned out great.
    For the main recipe, I added onion to the cooking sausage and pepperoni as a final step after the olives. I maybe didn’t roll out as much as I should have or as evenly, because I had little holes from thinner dough in some sections that I had to try to cover as I was folding it over. Definitely not as neat as yours. However, it all worked out because I forgot the slits in the top for steam to escape! Oops!
    Bryan said it was restaurant quality! I thought it was even better the next day as the flavors really blended well. A very successful recipe!

  2. I have this recipe bookmarked as I have made it now several times. I like how you used pictures to show each step. I’m making it today to bring to church for Easter. Thanks for sharing a great recipe.

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