Sausage Bread

This Italian sausage bread is the kind of thing that shows up at every family party and disappears first. Hot Italian sausage, two kinds of cheese, eggs, and parsley get rolled up in bread dough like a savory jelly roll, then baked until the crust is golden and the filling is melted and gooey inside.

The sausage gets cooked through but not browned before rolling. Browning would make the meat pieces hard and crunchy after a second round of baking. You want them cooked but still tender. Drain the grease well or it will soak through the dough and make the bottom soggy.

Mixing the mozzarella into the warm sausage lets it start to melt slightly, which helps bind the filling together. The Romano cheese goes into the beaten eggs, creating a custard-like layer that sets during baking and holds everything in place when you slice.

Pro Tips

• Roll the dough thin and long. Thick dough won’t cook through in the center and you’ll end up with a raw, doughy middle.
• Seal the seam tightly with egg yolk. Any gaps will burst open during baking and the filling leaks out.
• Let the rolls rise until doubled before baking. Skipping the rise makes the bread dense and heavy.
• These freeze beautifully after baking. Slice before freezing so you can reheat just what you need.

Variations

• Use sweet Italian sausage instead of hot for a milder version that kids will love.
• Add sauteed peppers and onions to the filling for a sausage-and-peppers twist.
• Swap the bread dough for pizza dough for a thinner, crispier crust.