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SAUSAGE & CHEESE BREAD

SAUSAGE & CHEESE BREAD
By Pat Lawson on Friday, October 25, 2013 at 10:15pm

? 2 loaves of frozen bread dough, thawed
? 1 pound of hot breakfast sausage
? 1 cup of chopped onion
? 1 cup of chopped green bell pepper
? 1 cup of shredded pepper jack, cheddar or your favorite cheese
? 1 egg beaten with 1 tablespoon of water

Instructions

Put the frozen bread dough on a greased baking sheet and allow it to thaw and rise. I use the quick rise method on the package. Meanwhile brown the sausage in a skillet, remove to a paper towel to drain, transfer to a plate and set aside. To the pan drippings, add the onion and bell pepper and saute until tender. Remove and add to the sausage. Let cool completely.

Preheat the oven to 350 degrees F. Butter or spray a large baking sheet generously with non-stick spray; set aside. Place one of the bread dough rolls on a sheet of lightly floured, wax or parchment paper, rolling or pressing into a long rectangle, about 1/4 inch thick. Add half of the meat and veggie mixture along the length of the bread directly in the center, leaving a border all around. Top the sausage with half of the shredded cheese. Brush the very edges of the bread dough with water or the egg wash, then fold the bottom part of the bread dough up over the filling, fold the sides in, applying more egg wash, and then fold the top half over, pressing seam gently together to seal. Transfer the bread to the prepared baking sheet by lifting the paper and rolling the dough off, so that it is seam side down on the baking sheet. Repeat with the second bread loaf.

Brush bread all over with the remaining egg wash if desired, and poke several vent holes into the top of the bread with a fork or the tip of a knife. Bake at 350 degrees F for about 35 to 40 minutes or until golden brown all over. Transfer to a rack to let rest and cool for 5 to 10 minutes or until set, then using a serrated knife, slice into pieces about 1-1/2 inch wide. Arrange on platter and serve immediately.

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