Stuffed Sausage Bread – This is an appetizer that is such a crowd-pleaser! It starts with frozen bread dough and is filled with breakfast sausage, cheese, and jalapenos. Everyone LOVES it!
See the VIDEO below for this recipe!!
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.
Tips for Making Stuffed Sausage Bread:
- I find the frozen bread dough in the store’s freezer section. They come in packs of three. Two brands I’ve found: Rhodes and Bridgeford
- I usually DOUBLE the recipe and make two. One disappears in no time!
- Time management tip: I allow about 1 1/2 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.
*I find the frozen bread dough in the store's freezer section. They come in packs of three. Two brands I've found: Rhodes and Bridgeford As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases. This helps us keep our blog running efficiently and allows us to create more recipes for you.
Stuffed Sausage Bread
Ingredients
Instructions
Notes
*I usually DOUBLE the recipe and make two. One disappears in no time!
*Time management tip: I allow about 1 1/2 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.Recommended Products
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will absoutly have to try this. Glad I found your site.
This reminds me of pizza bread that we make! Just stuff it with whatever you please and everyone goes crazy! I love the idea of sausage and cheese…I can see why its a crowd pleaser 😉
-A question about your Stuffed Sausage Bread recipe: after you have layered the fillings, I assume you pull the sides of the bread together and pinch them closed. And that THEN you flip the stuffed bread dough upside down to bake it. …And that’s why I don’t see a seam, and others have the notion that the bread is stuffed somehow after it is cooked.. I’m looking forward to trying this, but want to wait for your clarification.
[Also, (optional) if you can provide a brand name or two of breads you have used, I’love that. I’ve never bought frozen bread dough, and didn’t want to get to the grocery store and THEN have questions.]
Hi Betsy! Yes, you do flip it seam-side down after sealing it. Thanks for asking! I updated the post last week and left that step out. It’s not a must, but it is something that makes it bake up a little neater. Then I lift it up a little and spray some cooking oil spray underneath it. Two brands I have found are Rhodes (at Walmart) and Bridgeford (at Kroger). Hope you love it!! If you have any questions while making it, send me a message through my blog facebook page, and I can respond faster.
Thanks for the prompt reply, Jaren. Looking forward to trying this for the Duke at Carolina (UNC) football game this Saturday. (Go Heels!)
This recipe looks like something I had last weekend at a brunch, can you tell me what kind of cheese you use? It looks like cheddar.
Thanks in advance
Hi Erica! I usually use colby jack cheese, but you can use cheddar too! We LOVE this recipe!! Thanks for visiting!
YUM YUM YUM!!! I made this recipe on my son’s birthday party and people RAVED about it! I made it per your directions and it was wonderful. I even gave you credit for making me shine! THANK YOU!
Could you freeze the loaves after you have stuffed and baked them? If so how would you re-heat them.. Would you slice them after re-heating,, Thanks!
Hi Linda! My mom has frozen the loaves before baking. She then takes it out and lets it thaw and then follows the baking directions. This dough thaws pretty quickly. I have never frozen them after baking.
I make this bread a lot and my family LOVES it!! This comment is exactly what I was looking for as I am interested in making several loaves and was wondering if anyone had ever basically “re-froze” after stuffing and prior to baking. So, just to make sure I’m clear, your mom has thawed the bread, stuffed it, and then froze it again stuffed to thaw and bake later? It still tastes yummy after the “re-freezing”?
Hi Kelley! Sorry I missed your comment! I think this would be fine. I personally have not tried it, but my mom has and it turned out fine.
What a creative idea! Seems pretty easy to do too!
Love this but could not keep the bread seam closed so I cut the loaf in half. Worked like a charm, thanks!
Hi Tammy! This sometimes happens for a few reasons. Did you spray your pan first? The oil will keep the dough from sealing. Also, if the dough is too cold, it may not stick. I find the best results when I leave the dough out to thaw all day and let it rise. It’s super easy to work with like that. I’m glad you found a solution!! I hope you try it again soon! It’s a huge favorite among many in our family.