Recipe by The Kitchen at Johnsonville Sausage
"So flavorful and comforting . . . perfect anytime!"
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1 (16 ounce) package
Johnsonville® All Natural Mild Ground Italian Sausage
1 (1 pound) loaf
frozen white bread dough, thawed
cream cheese, softened
1 (7 ounce) jar
roasted red peppers, well drained and sliced
Kalamata olives, pitted and sliced
shredded Swiss cheese
I found this easy to do. I'm thinking I would like mozzarella better than the Swiss cheese and I might want to add a little marinara sauce to the mixture. Will definitely make again for appetizer or evening snack. I'd like to try making and freezing ahead.
I found this to be very, very boring. Also, it was VERY DIFFICULT to pick-up the dough that had been filled and place it on the baking sheet. To help with this problem, I suggest cutting the dough in half b4 filling it and then place the two filled 1/2s on the baking sheet and/or place the rolled out dough on the baking sheet b4 filling it and then fill it with the sausage mixture on the baking sheet so you don't have to lift the unbaked roll onto the baking sheet.
Fabulous! Not just as an appetizer but also as a light meal. Did not squeeze all the juice from the olives and the peppers and then mixed these into the cream cheese before I spead onto bread. Made it easier to spread and got all ingredients thoroughly mixed. YUM!
This was pretty good! I used ground pork instead of ground sausage. For dough I bought fresh pizza dough from the grocery store deli. It was very yummy! Only issue is that my dough didn't brown. I would brush oil over it if I did this again. Other than that, no issues!
This recipe is wonderful.....everyone at work got a copy of the recipes, oh the family loved it too!!!
I modified this slightly by using chive & onion cream cheese and "hot" sausage. Instead of one large loaf, I rolled out the dough, cut in half, and baked two loaves of bread. Also, I think it was easier to move two small loaves to the baking sheet rather than one large, stuffed one. Ate one today with a bowl of homemade bean soup and put the second baked loaf in the freezer. This is good.
Quick, easy and very tasty! I substituted the swiss cheese for shredded mozzarella, provolone and cheddar. I skipped the poppyseed and brushed the bread with melted butter after it baked for 20 minutes and topped with mozzarella, put in the oven for about 3-4 more minutes! Great...
Okay, YUM! Only thing is that for the life of me I could not roll out my one pound loaf of bread dough into a 16" x 12" rectangle. I worked on it for quite some time and got it to about 15" x 8" and that was perfect. I recommend thawing two loaves because there is easily enough filling with these ratios to fill two, and you'll want two! I omitted the olives and subbed shredded Italian cheese blend for the Swiss. Reduced oven temp to 375 and baked for 20 minutes to golden brown perfection.
* Percent Daily Values are based on a 2,000 calorie diet.
Italian Sausage Appetizer Bread
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 133
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