Easy Sausage-Stuffed Loaf |
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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 16 |
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This cheese-, spinach- and sausage-filled bread is a real crowd-pleaser, assures Suzanne Hansen of Arlington Heights, Illinois. Tasty slices are great as a snack, served with a bowl of soup or as a fun appetizer at your next pizza party, she suggests. Ingredients:
2 loaves (1 pound each) frozen bread dough |
1 pound johnsonville® mild ground italian sausage |
1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry |
4 cups (16 ounces) shredded part-skim mozzarella cheese |
1/4 cup grated parmesan cheese |
1 teaspoon dried oregano |
1/2 teaspoon garlic powder |
2 tablespoons butter, cubed |
1 egg, lightly beaten |
Directions:
1. Thaw bread dough on a greased baking sheet according to package directions; let rise until doubled. Meanwhile, in a large skillet over medium heat, cook the sausage until no longer pink. Drain and transfer to a large bowl. Add the spinach, cheeses, oregano and garlic powder; set side.
2. Roll each loaf of bread into a 14-in. x 12-in. rectangle. Spread sausage mixture lengthwise down the center of each rectangle. Gently press the filling down; dot with butter. Bring edges of dough to the center over filling; pinch to seal. Return to the baking sheet, placing seam side down; tuck ends under and form into a crescent shape. Brush with egg.
3. Bake at 350° for 20-25 minutes or until golden brown. Let stand for 5-10 minutes before cutting. If desired, cool one loaf on a wire rack; wrap in foil and freeze for up to 3 months.
4. To use frozen loaf: Thaw at room temperature for 2 hours. Unwrap and place on a greased baking sheet. Bake at 350° for 15-20 minutes or until heated through. Yield: 2 loaves.
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