Sausage Loaf Recipe

This recipe is one I've had for over 25 years and recently "rediscovered".  Like my cards, it's quick and easy!

It's good cold in a lunchbox for kids at school.  Since there's no tomato based sauce in it, the dough doesn't get soggy when it's leftover.  We like to warm up a little Marinara sauce to dip the slices into.

Sausage Loaf Recipe

1 - 1 pound loaf frozen bread dough
1 pound turkey breakfast sausage, crumbled then cooked and kept warm
4 slices Provolone cheese
3/4 cup grated Mozzarella cheese

1/2 stick butter, melted
garlic powder to taste


Let dough completely thaw.  Roll out into a rectangle.  It should be a little less than 1/2 inch thick.

Mix garlic powder with melted butter and brush onto the rolled out dough.
Top with 4 slices Provolone cheese and sausage.  Gently press sausage into the cheese.
Sprinkle the Mozzarella over the sausage.
Roll dough  up, jelly roll style.  Pinch ends of loaf to seal.
Place loaf, seam side down onto a greased cookie sheet.
Bake at 350° for about 20 minutes or until golden brown.
Let stand 10 minutes before slicing.

Slice the loaf into 1 1/2" slices and serve.  I'm going to estimate that this would make 5 generous servings, unless it involves teenage boys.  My son could eat about 1/3 of a loaf of this at a single sitting.  Fred and I have 2-3 slices each at a meal.

I brush the outside of the loaf with the garlic butter too since we like garlic, and I add additional poultry seasoning to the sausage.

Pork sausage contains too much fat to make this recipe.  The fat will continue to cook out of the sausage and ruin the bread.

Whip up a salad to go with this and you have a complete meal.