Reviewed: Dec. 25, 2011

This was a big hit at my Christmas Party this year!! I used the Italian Bread Machine Recipe which I made beforehand and then baked it at 350. I used olive oil instead of egg wash to coat. I will be making this again.

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Reviewer:

tamjo54

Home Town: Portland, Oregon, USA

Living In: Happy Valley, Oregon, USA

Reviewed: Dec. 20, 2011

I had a paper version of this exact recipe for over 20 years and lost it! It was given to me by a dear friend from United. Wonderful recipe. If you take to events, get ready for future requests. Thanks for sharing.

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Reviewer:

beth

Reviewed: Dec. 1, 2011

Very good! I made bread dough in my breadmaker. I froze half and then heated it a few weeks later. It was great, but it needs to be reheated about 45 minutes.

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Reviewer:

bigmama

Reviewed: Nov. 22, 2011

These are fantastic! I picked 3 of the top hot appetizer recipes from this site for our recent housewarming, and these were the best of the three. I made them ahead, and used Pillsbury refrigerated french bread dough. I was afraid the refrigerated dough might not be strong enough, so I was extra careful not to stretch it out too much--mainly just took excess dough from the corners, to square up and thicken the sides for sealing. I rolled it up pinwheel style, and used the dab of leftover filling to wrap refrigerated crescent rolls around to taste test for supper. They turned out great.

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Reviewer:

ranchwife

Reviewed: Oct. 5, 2011

My family loved this! I did only made one loaf, so I froze 1/2 of the cooked sausage and spinach mix for future use. I did add olive oil to the top, along with paprika, garlic salt and extra parmesan cheese and served with a side of pizza sauce. I have two girls, 6 and 8. They told me dinner was wonderful and to make it again next week ;-)

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Reviewer:

kristie_bridgeman

Reviewed: Jul. 26, 2011

I've belonged to allrecipes for years, but I've never left a review until now. This was amazing. It tasted liked it came from a restaurant. The only change I made was to use fresh spinach instead of frozen so it wouldn't be slimy. I had also cut the recipe in half to only make one loaf, but I had so much left over filling, I wound up making 3! One other reviewer said something about the order of the stuffing ingredients- that shouldn't matter, I mixed them up in a bowl and it was great.

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Reviewer:

yummy407

Reviewed: May 18, 2011

Made this with slight variations and it was GREAT! As another posted, used refrigerated pizza dough, spread it out on greased cookie sheet, and then covered dough with jarred spaghetti sauce. Browned the sausage (mild Italian) and threw in some onions and peppers, along with minced garlic and parsley. Drained sausage mixture, then added several tablespoons of spaghetti sauce to that mix. Covered dough with grated cheese, spread out sausage mixture on top of that, added another layer of cheese, then rolled the whole thing up, folding in sides as I went along. Baked at 425' for about 15 minutes and it was done. Filling and delicious! Everyone wanted more!

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Reviewer:

penguin

Reviewed: Jan. 27, 2011

i use 2 different versions of bread w/o fennel, husband cannot eat seeds and w/o spinach, store bought ready french loaf, remove some of inside and stuff. also can use left over lunch bread, just toast first, use 2 slices, add stuffing put on top cover in alum foil and heat until cheese melted.

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Reviewer:

rascal

Reviewed: Jan. 11, 2011

I made this in two loaf pans instead of shaping the whole thing since I had two events to take them to. It was very good, one of the loaves was gone within 5 minutes. It's very good and I got a lot of compliments.

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Reviewer:

noelle0258

Cooking Level: Intermediate

Reviewed: Mar. 10, 2010

Made the recipe with only one change. I used refrigerated italian bread dough instead of frozen dough. This came out AMAZING. I made this for dinner with some marinara sauce to dip it in and my husband loved it.

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