This is my favorite recipe for many reasons. I make it for most holiday festivities, birthday parties, etc. If I don’t make it for my husband’s family, they usually ask me why. It is a super simple recipe and such a CROWD PLEASER! My mom got this from a friend a long time ago, and I first learned how to make it when I was about 18. Around the holidays, I always have the ingredients (which are minimal) on hand. In fact, I refer to the holidays as “Stuffed Bread Season” when I am making my grocery list. The smell of this baking in the oven is total comfort to me. It reminds me of all the good and happy times and all the excitement centered around the holidays and fun times! Oh how I love this recipe!
Start out with a thawed bread loaf. I find these in the freezer section where all the rolls are. They usually come in packs of three…perfect because I normally make a lot. I thaw it out overnight by wrapping it in saran wrap and setting it in the fridge. I take it out about 30 minutes before I’m ready for it…usually while I’m browning the sausage.
- 1 frozen bread dough loaf (thawed)
- 1 regular size roll of breakfast sausage
- 1½ cups shredded cheese (Colby Jack or Cheddar)
- jarred jalapenos to taste
- cooking oil spray
- *SEE NOTES FOR TIPS
- Take THAWED dough out of fridge and let sit out on counter while you brown the sausage.
- Spread the dough out on baking pan.
- Sprinkle shredded cheese, then jalapenos, and then sausage.
- Pull sides of dough together and press to seal really well.
- Flip dough seam-side down and spray the pan under dough with a little cooking oil spray.
- Bake at 350 degrees for about 30 minutes or until golden brown. Let cool for 20 to 30 minutes and slice to serve.
*I usually DOUBLE the recipe and make two. One disappears in no time!
*Time management tip: I allow about 1½ hours for this recipe. 30 minutes to brown sausage and fill bread, 30 minutes to bake, and 30 minutes to cool. I can usually get it done a little quicker, but that is a good place to start the first time you make this. Many times, I will not slice it up until we arrive at our gathering. If that's what you choose to do, you can just start it an hour before leaving.
*Usually I take frozen dough out the night before and let it defrost in the refrigerator (wrapped in plastic wrap). If I forget, I'll take it out and set it on the counter to defrost during the day and then refrigerate once thawed and until I'm ready to begin recipe. I've even followed the quick thaw method on the package directions, which involves using the oven.
*Leaving dough out at room temperature thawed for too long will cause it to become very sticky and more difficult to work with, so I usually take it out of fridge once I begin recipe.
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