This breakfast is sure to be a family favorite. The hearty sausage combines with the Italian seasoning, mozzarella cheese and bread to create a hand crafted artisan experience. This bread is a favorite among adults and children, and has only four ingredients so it is easy to assemble!
Italian Sausage Bread
(Makes 2 loaves)
2 loaves Rhodes frozen bread dough
1 tube Rice’s brand Italian sausage
16 oz. of shredded mozzarella cheese (approx)
Let bread rise, covered, overnight on a greased cookie sheet. In the morning, roll each loaf out flat, as if making cinnamon rolls. Brown sausage, drain grease. Sprinkle sausage evenly over dough. Layer with shredded mozzarella cheese. Roll up the dough, as if making cinnamon rolls, seal ends and long seam-place seam on the bottom of the roll when placing on a cookie sheet to bake. Bake on greased cookie sheet at 350-375 degrees F for 20-25 minutes. Once removed from oven, rub a stick of butter over the top and sides of each loaf to keep it soft. Slice loaf into 1 inch pieces and enjoy!
(FYI, I made one loaf of Italian Sausage Bread in the tutorial below. Repeat the same process if making 2 loaves.)
Note: The dough will continue to rise until it is rolled out. Consider this, and wait until you are going to bed to set out the bread dough to rise, so it only rises about 8 hours. If it is longer than that, it will just rise higher, but it is not a problem-just roll with it!
First step, brown your sausage to get it ready so it can cool a bit before you use you sprinkle it over the dough. The recipe calls for Rice’s Italian Sausage (it is best with this brand & it’s sometimes found in the freezer section) however, it is not available in all places-including where I live now. Therefore, I purchased 1 tube of Jimmy Dean’s Hot Pork Sausage and added Italian seasoning to it, which works just fine.
Let the sausage sit a minute while you prepare your counter to roll out the dough…
Lightly and evenly sprinkle flour on your counter, just enough to keep the dough from sticking to your counter. I like to flip the dough onto the floured counter top so that the bottom (part touching the cookie sheet) is on top (facing up) because I think the risen side has a nicer texture and look to become the top of the finished loaf. This also allows me to add a little flour to the raw side to keep it from sticking to my rolling pin. (Note: If you do not have a rolling pin, you may use a bottle of wine, etc. to roll out the dough. No judgement here!)
Store the cut slices in the fridge in a gallon size Ziploc bag. When re-heating the slices in the microwave, wrap in a paper towel and heat each slice for about 30 seconds.
59 WW points/15 slices=4 WW points per 1” sliced piece