Breakfast Sausage Bread

This is brunch food that pulls its weight. Frozen bread dough does the heavy work, two kinds of sausage bring the flavor, and the jelly-roll technique turns a sheet pan loaf into clean, sliceable wedges that hold their shape on a buffet.

The mix of mild and hot Italian sausage is what separates this from every other stuffed bread. The hot sausage carries the fennel and pepper, the mild one rounds it out. Drain that pan well after browning, because too much grease will soak the dough and ruin the crumb.

Let the dough rise until nearly doubled before you roll it out. A 16-by-12 rectangle is the target. Roll tight from the narrow end so the spiral holds together when sliced.

The egg wash brushed on after baking adds shine and helps the crust hold any sprinkle of seeds or extra cheese you want to add on top.

Chef Tips

• Cool the sausage mixture completely before spreading. Warm filling will deflate the dough and leak through the seams.
• Seal the long edge with wet fingers, then pinch the ends shut so cheese doesn’t escape during baking.
• Slice with a serrated knife after a 10-minute rest. Cutting hot rips the spiral apart.
• Freeze unbaked rolls wrapped in plastic and foil for up to two months. Thaw overnight and bake from cold.

Variations

• Swap mozzarella for sharp cheddar and add a tablespoon of Dijon to the filling for a sharper bite.
• Sub crumbled chorizo and Monterey Jack for a Tex-Mex spin, served with salsa on the side.
• Add a handful of baby spinach to the sausage pan for a pop of color and an extra vegetable.