Okay I’ll admit it…..it would have been easier to just go to our “usual place” and pick up sausage bread with our raviolis for New Years, but that just wouldn’t be as much fun as this. This is a messy recipe that takes time and patience, but if you can get through it you’ll end up with two loaves of awesome looking sausage bread. I don’t haven’t tasted it yet, but come on….its bread….stuffed with sausage….could it taste bad?
I looked up several recipes but ended up using the hand written recipe my mother handed me right out of her cookbook, which of course only listed ingredients, no measurements and no instructions….typical ITALIAN!
– Pizza dough (store bought)
– 1.5 lbs sausage (I used 2 and have an entire container left over…hello breakfast omelet)
– 1 pack frozen chopped spinach
– Grated cheese
– Shredded mozzarella
– Garlic Powder
– Olive oil
(1) Brown the sausage in a skillet with a little bit of olive oil, when it is cooked through and no longer pink shut off the heat and let the sausage cool
(2) As the sausage cools take out your frozen spinach, add it to a bowl and defrost in the microwave. I took it write out of the microwave and added it to the sausage. Continue to let the mix cool on the stove top
(3) Now here comes the messy part…take out the pizza dough, and place on a floured counter-top, I opted to just use my hands and stretch though dough into a rectangle, add flour as necessary to prevent the dough from sticking
(4) Once the mixture has cooled use a spoon, or your hand to add the mixture to the middle of your dough rectangle
(5) Top the mixture with grated cheese and the shredded mozzarella
(6) At this point you can simply fold over all 4 sides OR do this fancy little trick…take a pizza slicer and cut slits on both the long sides…see picture below
(7) Fold in the ends and the first strips on either side, criss-cross your way across the loaf, tugging the strips in as tight as you can
(8) Brush the dough with egg white or eggs (I used egg whites) to help you create a polished brown crust on your bread
(9) Place the bread in the oven and bake for 30-40 minutes, keep a close eye on the bread…take it out when you think its done
WARNING: Both loaves cracked in a few places due to the weight of the filling. This is okay, but cause smoke to pour out of your oven every time you open it, so make sure you have an open window or exhaust fan on your microwave ready to help you air out the kitchen
Ah nom nom!! You’re Done!
I am going to keep both loaves in the refrigerator covered with plastic then tinfoil to prevent any oil from dripping out. I will serve one loaf tomorrow for guests by warming it up on 200-250 in the oven and then slicing a few pieces to make it easier to eat. The other loaf is for New Years Day, and if we choose not to use it I’ll end up placing it in the freezer for another special occasion!