Sausage Bread is a savory Italian-American appetizer made by rolling pizza dough around seasoned Italian sausage, melted mozzarella, and fried peppers. This crowd-pleasing finger food comes together quickly and delivers bold, cheesy flavor in every bite.
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Remove the sausage from its casings and place it in a skillet.
Brown the sausage over medium heat, breaking it down into very small crumbles as it cooks.
Once fully cooked, transfer the sausage to a paper towel-lined plate to drain excess oil and let it cool.
While the sausage cools, shred the mozzarella cheese.
Drain the fried peppers, pat them dry with a paper towel, and give them a rough chop.
In a large bowl, combine the shredded mozzarella, chopped peppers, and the cooled sausage.
Crack one egg into a small bowl, whisk it, and add it to the sausage mixture. Mix everything together until well combined.
On a lightly floured surface, roll out the pizza dough into a large rectangle.
Spread the filling evenly over the dough, leaving a small border around the edges.
Tightly roll the dough into a log and pinch the seams to seal.
Place the log seam-side down on a parchment-lined baking sheet.
Whisk the remaining egg to create an egg wash and brush it all over the outside of the log.
Bake at 375°F for about 35 minutes, or until golden brown.
Let the sausage bread rest for a few minutes before slicing and serving.
Store cooled sausage bread wrapped in foil or in an airtight container at room temperature up to 2 days, or refrigerate up to 5 days. Reheat wrapped in foil at 350°F for 10–12 minutes until warmed through.
Yes. Assemble the bread, wrap it tightly, and refrigerate up to 24 hours before baking, or freeze up to 3 months. Bake from chilled or frozen, adding a few extra minutes if frozen.
No. Raw Italian sausage cooks through during baking. Break it into small pieces for even cooking and distribution throughout the dough.
Use whole milk mozzarella (fresh or low-moisture). Avoid pre-shredded varieties, which contain anti-caking agents and won't melt as smoothly.
Yes. This recipe uses 1 lb pizza dough, which is one standard store-bought ball. Thaw it at room temperature before rolling if frozen.
Bake until the crust is golden brown and an instant-read thermometer inserted into the thickest part reads 160°F (71°C).
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