Cookin' with Moxie

Do you have a family recipe that is so easy to prepare but still evokes so many family memories? I sure have plenty of those. One being this Sausage Bread.

It requires minimal ingredients so it quick to prepare on the fly. This is a good recipe to make this weekend for the football games if you are a fan. (Go Pats!) It is exactly what you think Sausage Bread would be, plain and simple. I guarantee your guests will devour it. BEWARE: This is a very STUFFED bread dish and we are known to “over-stuff” in my family. It’s okay if your bread looks a little “rustic”. Everyone will still enjoy it willingly.

Ingredients:

• Pizza Dough
• 3 tbsp olive oil, divided
• 1 lb Italian sausage, mild or hot (casings removed)
• 2 cups shredded Mozzarella cheese
• 1/4 cup freshly grated Parmesan cheese
• 1 egg, slightly beaten
• Freshly ground black pepper

Directions:

1. Preheat oven to 350 degrees F. Stretch out pizza dough to a rectangle on a greased baking sheet. Set aside.
2. In a large skillet, heat 1 tbsp olive oil over medium-high heat. Start to brown sausage, crumbling with a wooden spoon until cooked through, about 8-10 minutes. Cool slightly. Combine the cooled sausage in a bowl with the remaining ingredients (through pepper).
3. Top dough with the sausage mixture. Fold the sides of the dough in and the start rolling from the top to cover the filling and overlap completely. Make sure the seam side is facing down so the filling doesn’t ooze out. Rub the remaining 2 tbsp olive oil all over the bread package so that it doesn’t stick to the baking sheet and it browns nicely.
4. Bake for about 25-30 minutes, turning over halfway through, until dough is cooked and lightly browned. Cut into 1-inch slices and serve. Serves 2-6 (depending on your family).

When I last made this recipe, I was so hungry for dinner that I didn’t have the opportunity to take many pictures of the prep-work. I found a blog that might help you in preparing this recipe though: Soupbelly’s Sausage Bread. I suppose you can mix and match different fillings to your liking. I have plenty of ideas to do so!

There are some things better left unchanged though – like my family recipe.
Tutti Mangia!

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