Sausage Bread***

An Italian-American sausage bread, the kind that anchors a Sunday afternoon football spread or stretches a small package of sausage into a real meal. Pizza dough rolled around a filling of crumbled sausage, sauteed onion, peppers, and melted cheese, baked until golden, then sliced into thick rounds that show off the spiral of meat and cheese inside.

The trick is letting the dough do its job. Rolling the rectangle of dough thin enough to hold a generous filling, but not so thin it tears, is the technical move. Aim for about ¼-inch thick. Spread the cooled (not hot) sausage mixture evenly to within an inch of the edges so you can seal it cleanly when you roll it up.

The egg wash and three slits on top are doing real work. The wash gives the loaf its glossy bakery-window finish, and the slits let steam escape during baking so the loaf doesn’t burst at the seam. Skip either and you get a sad pale loaf that splits unpredictably.

Pro Tips

• Use store-bought pizza dough for ease, or make your own; either works.
• Drain the sausage thoroughly after browning; greasy filling makes a soggy bottom.
• Place seam-side down on the baking pan as the recipe directs; this seals the loaf during baking.
• Let cool 5 to 10 minutes before slicing; the cheese needs to set or it’ll squeeze out.

Variations

• Use Italian sausage, spicy sausage, or chorizo for different flavor profiles.
• Add sliced pepperoni or salami along with the sausage for more meaty layers.
• Brush the warm loaf with garlic-infused olive oil right out of the oven for an aromatic finish.