Sausage and Beef Stuffed Bread
Ingredients
- 1 loaf of Bridgeford frozen bread
- 1/2 pound regular fresh pork sausage or Jimmy Dean's sausage
- 1/2 pound ground beef
- 1 cup grated cheese (your choice)
- 3/4 cup each shredded cheddar cheese and shredded mozzarella
- 1/2 cup green onions (scallions)
- 1 small yellow onion
- jalapeno peppers (optional)
Step-by-Step Instructions
- Spray a cookie sheet with Pam or other non stick spray. Place one frozen loaf of bread on pan and let it thaw and rise (this will take about 2 hours at room temperature).
- While bread is rising, brown sausage and beef in a skillet over medium-high heat, breaking up with a spoon, about 8-10 minutes. Drain excess oil and add the chopped yellow onion to the meat mixture. Sauté until onion is soft and translucent, about 5 minutes. Chopped bell pepper can also be added and sauteed with the onions. Set aside to cool slightly.
- Once bread has risen, preheat oven to 375 degrees F (or temperature specified on bread package). Pat or roll out the bread dough onto the cookie sheet—not too thin because you are going to jelly roll it, about 1/4 to 1/2 inch thick.
- Place browned meat mixture on top of bread in an even layer, leaving about 1 inch border on all sides. Sprinkle the grated cheese, green onions, and jalapeño peppers (if using) to your taste over the meat. Starting from one long side, roll the bread up like a jelly roll, pinching the seam and ends to seal. Place seam-side down on the cookie sheet.
- Bake in oven until golden brown, about 25-30 minutes. Let cool for 5-10 minutes before slicing and serving.
Common Problems and Solutions
Q: Why is my bread dough not rising?
A: Make sure the dough is in a warm, draft-free area. If your kitchen is cold, try placing it near (not on) a warm oven or in an oven with just the light on. Rising time can vary from 1.5 to 3 hours depending on room temperature.
Q: The filling is leaking out while baking. What did I do wrong?
A: Make sure to pinch the seam and ends well to seal them completely. Also, don't overfill the bread—leave about 1 inch border on all sides. Place the roll seam-side down on the baking sheet.
Q: Can I prepare this ahead of time?
A: Yes! You can assemble the stuffed bread, cover tightly with plastic wrap, and refrigerate for up to 24 hours before baking. Let it sit at room temperature for 15-20 minutes before baking, and you may need to add 5 minutes to the baking time.
Tips and Techniques
For an extra shiny, golden crust, brush the top of the rolled bread with a lightly beaten egg white before baking. You can also sprinkle sesame seeds or everything bagel seasoning on top. Make sure the meat filling has cooled slightly before placing on the dough to prevent the bread from becoming soggy.
Ingredient Substitutions
- Bridgeford frozen bread dough: Rhodes frozen bread dough or homemade pizza dough
- ground beef: ground turkey or additional pork sausage
- pork sausage: Italian sausage (mild or hot) or turkey sausage
- cheddar and mozzarella cheese: all cheddar, all mozzarella, or pepper jack for heat
Equipment Needed
- cookie sheet or baking sheet
- large skillet
- rolling pin (optional, can pat out by hand)
Historical Context
Stuffed breads have long been a practical way to stretch ingredients and feed a crowd, popular across Southern and Louisiana cooking. This recipe uses convenient frozen bread dough, a shortcut that became popular in the mid-20th century, making homemade stuffed bread accessible to busy home cooks.
