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Stuffed Sausage and Spinach Loaf

You can make this tantalizing appetizer with frozen bread dough or mix up a batch of your favorite homemade bread dough. Don't be afraid; it's easier than you think and nothing beats warm bread. Use the second loaf for sandwiches or wrap it and freeze it as raw dough for the next stuffed sausage loaf!

  • 1 loaf (1 lb.) frozen bread dough (see recipe below for one of our favorites)
  • 1 lb. bulk Italian sausage, hot or sweet
  • 1 10-oz. box frozen spinach, thawed and squeezed dry
  • 2 Cups shredded mozzarella cheese
  • 1 egg, lightly beaten
  • 3 TB. grated Parmesan cheese

White Bread:

  • 1 1/4-oz. package dried yeast, regular or quick rise
  • 2 TB. warm water (110°)
  • 1/4 Cup sugar
  • 2 tsp. salt
  • 1/3 Cup butter, softened
  • 1 Cup hot milk
  • 3/4 Cup cold water
  • 1 egg, beaten
  • 51/2-6 Cups all-purpose flour

Thaw bread dough on a greased baking sheet according to directions. Let rise until doubled. Preheat oven to 350°. Cook the sausage until nicely browned and crumbly. Drain and cool slightly. Roll the loaf of dough into a large 14x12-inch rectangle. Doesn't need to be perfect. Spread the sausage mixture lengthwise down the rectangle, about 1/3 of the way from one of the long ends. Top with spinach and sprinkle with mozzarella cheese. Roll up jelly-roll style, starting with a long side; pinch seams to seal and tuck the ends under. Return to the baking sheet, placing seam side down. Tuck the ends under and form in a crescent shape. Brush with egg. In a small bowl, combine the Parmesan cheese, OREGANO and GARLIC POWDER and sprinkle on top of the loaf. If the egg drips all the way to the bottom of the loaf, be careful removing the loaf after baking because it could be stuck. Carefully run a spatula underneath to loosen it. Bake at 350° for 20-25 minutes. Let rest a few minutes before cutting. Serve warm.

Prep. time: 20 minutes plus dough making or thawing time
Cooking time: 20-25 minutes
Serves: 16

White bread:
Grease and set aside 2 standard loaf pans (we prefer glass). In a small bowl, combine the yeast and warm water. Stir to blend and set aside. Combine the sugar, salt, and butter in a large bowl. Add the hot milk and stir until the butter is melted. Add the cold water and let cool until the mixture is lukewarm. Add the yeast mixture and the beaten egg to the milk mixture. Gradually add enough flour to make a soft dough. This will take about 5 Cups; the other 1/2-1 Cup can be used to flour your kneading surface. Use your hands to mix the dough in the bowl and incorporate as much of the flour into the dough as possible. Turn the dough out onto a floured surface and knead until the dough is smooth and elastic. Do this by folding the edges of the dough toward the center and pushing the dough away from you with the heel of your hands and rotating it on the board as you continue to knead. This should take about 5-10 minutes. Divide the dough into two equal pieces. This is the point to wrap half in plastic wrap and freeze if desired. Use the other half to proceed with above recipe.

Prep. time: 30 minutes
Baking time: 25 minutes (for a regular bread loaf)
Yield: 2 standard loaves

Nutritional Information:
Servings 16; Serving Size 1 slice (102g); Calories 230; Calories from fat 100; Total fat 11g; Cholesterol 55mg; Sodium 450mg; Carbohydrate 20g; Dietary Fiber 1g; Sugars 2g; Protein 12g.

Oregano Broken Leaf Turkish .5 oz. 1/2 cup jar
Penzeys Minced Garlic .4oz 1/4 cup jar

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