How To Make Sausage Bread (with Guest Chef, Michele Ragussis)

sausage

🥗Healthier: turkey sausage

💰Cheaper: ground beef

Turkey sausage reduces fat while ground beef is often less expensive.

cheese

🥗Healthier: nutritional yeast

💰Cheaper: processed cheese

Nutritional yeast provides a cheesy flavor with fewer calories.

bread dough

🥗Healthier: whole wheat dough

💰Cheaper: store-bought dough

Whole wheat dough offers more fiber while store-bought saves time.

onion

🥗Healthier: green onion

💰Cheaper: onion powder

Green onion adds freshness while onion powder is more shelf-stable.

Preheat the oven to 350°F (175°C).

Add 2 tablespoons of olive oil to a pot and heat on high.

Add chopped onion and garlic to the pot; sauté for about 2 minutes until translucent.

Add the sweet Italian sausage to the pot; break it up and brown it, rendering the fat.

Add chopped tomatoes and black olives to the pot; stir.

Add fresh spinach to the pot; let it sweat until wilted.

Strain the mixture to remove excess liquid; push down with a utensil to ensure it's dry.

Roll out the pizza dough on a floured surface until it's about the size of a large pizza.

Cover the rolled dough with a generous amount of cheese (Romano, Pecorino, or mozzarella).

Add the strained sausage mixture evenly over the cheese on the dough.

Sprinkle chopped flat leaf parsley over the filling.

Roll the dough like a burrito, tucking in the sides as you go to keep the filling inside.

Stretch the extra flap of dough over the filling and pinch to seal tightly.

Place the rolled dough on a baking sheet; use polenta or olive oil to prevent sticking.

Poke a few holes in the dough to allow steam to escape during baking.

Brush the top with olive oil for a golden finish.

Bake in the preheated oven for about 30 minutes or until golden brown.

Let the bread cool for 10-15 minutes before slicing.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens