Sausage Bread

  • 2 frozen loaves of bread dough
  • 1 lb. mozzarella cheese
  • 1 large green pepper
  • 1 large onion
  • 2 lbs. Italian sausage
  • 1 egg
  • olive oil

Brown the sausage in a skillet. Remove the sausage from the skillet and drain. Fry the green pepper and onion in 2 Tbsp. of the sausage drippings.

Let the bread rise. Then roll one bread loaf with a rolling pin to about ¼ inch thickness. Baste the dough with olive oil.

On half of the dough, spread half of the sausage, half the green peppers, and half the onion. Put half of the mozzarella cheese on top of the mixture. Fold over the bread dough and pinch the edges together to seal. Put onto a grease cookie sheet with the sealed edges on the bottom.

Next, make the second bread loaf with the remaining half of each ingredient.

Beat 1 egg well and baste the 2 loaves with the egg mixture. Bake at 350º for 30 minutes until golden brown.


This recipe is a sample from the Saint Anthony Sesquicentennial cookbook titled “Sharing Our Heritage; Celebrating 150 Years of Community.”

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