I absolutely love this Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe because it’s the ultimate comfort food that brings everyone to the table. When I first tried making this, I was amazed at how the combination of savory sausage, sweet peppers, and gooey melted cheese all wrapped in warm, golden bread instantly won over my family and friends.
You’ll find that this recipe works perfectly for casual dinners, parties, or even game day snacks—it’s super satisfying and easy enough to whip up on a weeknight. Plus, the marinara dipping sauce adds that perfect tangy finish that keeps you reaching for more!
Why You’ll Love This Recipe
- Flavor Explosion: The mix of Italian sausage with sweet and savory peppers creates an irresistible filling that’s bursting with taste.
- Cheesy Goodness: Melted provolone and mozzarella add creamy, gooey layers that make every bite heavenly.
- Family Favorite: My family goes crazy for this stuffed bread, and it’s perfect for gatherings or casual dinners.
- Easy to Make: Using store-bought Italian bread dough keeps this recipe quick and fuss-free without sacrificing flavor.
Ingredients You’ll Need
These simple ingredients come together beautifully in this Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe. When shopping, try to pick fresh, colorful peppers and a good-quality Italian sausage for the best flavor.
- Italian sausage: Choose sweet or hot depending on your spice preference; removing casings makes cooking and crumbling easier.
- Red and yellow bell peppers: Their natural sweetness balances the savory sausage perfectly.
- Large onion: Adds depth and sweetness when sautéed with the peppers.
- Garlic powder, dried oregano, and dried basil: Classic Italian seasonings that boost flavor without extra fuss.
- Pillsbury Italian Bread dough: Using pre-made dough saves tons of time while still giving you a soft, pillowy bread.
- Provolone and mozzarella cheese: Both melt beautifully for that glorious cheesy pull.
- Extra virgin olive oil and parmesan cheese: To brush and top the bread, creating a golden, flavorful crust.
- Marinara sauce: The perfect dipping companion to complement all those savory flavors.
Variations
I love customizing this Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe to suit different tastes and dietary needs. Feel free to swap cheeses or add your favorite veggies to keep things exciting.
- Spicy variation: Use hot Italian sausage and add some crushed red pepper flakes for an extra kick—I did this once for a family game night and it was a hit!
- Vegetarian option: Substitute sausage with sautéed mushrooms and eggplant; you won’t miss the meat at all.
- Cheese blends: Try smoked mozzarella or add sharp cheddar for a different cheese profile; mixing different cheeses creates layers of flavor.
- Gluten-free adaptation: You can use gluten-free bread dough or baguettes, just be mindful of baking times and bread integrity.
How to Make Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe
Step 1: Sauté the Sausage and Peppers to Build Flavor
Start by heating a large skillet over medium heat and spraying it lightly with cooking spray to keep things light. Brown the Italian sausage, breaking it up as it cooks so you get nice, small crumbles—this helps every bite have a good balance of meat. Once the sausage is mostly cooked, toss in the diced onions and both red and yellow bell peppers. Let everything cook down about 7-8 minutes until the veggies soften and the flavors meld. At this point, drain any excess grease, then stir in garlic powder, oregano, and basil. This seasoning mix gives that classic Italian flavor punch you want in every bite.
Step 2: Prepare the Dough and Layer the Filling
Open your Pillsbury Italian bread dough and place the loaf on a lightly floured surface. Here’s the trick: cut down the center of the loaf carefully—but don’t slice all the way through! You want to butterfly the bread so it opens up like a book. This makes it super easy to spread the filling right down the middle. Divide the sausage and pepper mixture in half and spoon one half across the center of the opened dough. Then sprinkle half the provolone and mozzarella cheeses on top of the filling—trust me, the cheese makes it ridiculously good.
Step 3: Fold, Seal, and Prepare for Baking
Carefully fold one side of the dough over the filling, brush the edge with egg wash (this helps seal the bread), then fold the other side over to close. Pinch the ends tight and give those extra egg wash brush strokes to lock everything in place—nothing worse than a gooey overflow in the oven! Place your stuffed loaf seam side down on a baking sheet lined with cooking spray or parchment paper. Brush the entire top with egg wash, sprinkle some parmesan for a hint of nuttiness, and repeat all these steps with the second loaf.
Step 4: Bake Until Golden and Melty
Pop the trays into a preheated 400°F oven for 15-18 minutes. Keep an eye on the bread as it bakes—you’re looking for a beautiful, golden-brown crust and a melty cheese pull when you peek inside. When done, take it out and let it cool for about 5 minutes before slicing. This short rest helps everything set just right so the filling doesn’t spill out when you cut.
Pro Tips for Making Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe
- Crumbly Sausage Tip: Removing the casing before cooking lets you crumble the sausage easily and get even distribution in the bread.
- Butterfly the Dough: Don’t cut all the way through—this keeps the loaf intact while making room for plenty of filling.
- Egg Wash Magic: Brushing the dough with egg wash not only seals it but also gives you that shiny, golden crust everyone loves.
- Cooling Before Slicing: Letting the bread rest post-baking avoids a cheese and filling explosion when cutting slices.
How to Serve Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe
Garnishes
I like to sprinkle chopped fresh parsley or basil on the sliced bread for a fresh pop of color and flavor—it brightens up the richness and makes it extra inviting. A little extra parmesan on top never hurts either!
Side Dishes
My go-to sides are a crisp green salad with vinaigrette or roasted veggies to balance out the richness of the stuffed bread. It’s also fun to pair it with some warm garlic bread or a simple antipasto platter if you’re hosting a larger group.
Creative Ways to Present
For a party, I’ve arranged the bread slices on a large wooden board around small bowls of marinara for dipping. It turns into a feast for the eyes and makes it super easy for everyone to grab a piece. You can also serve it alongside a flight of Italian wines for an elevated experience.
Make Ahead and Storage
Storing Leftovers
I wrap leftover stuffed bread tightly in foil or plastic wrap and store it in the fridge. It keeps well for up to 3 days and stays flavorful without drying out. This way, you can enjoy it for lunch or a quick snack the next day.
Freezing
Freezing this bread works wonderfully if you want to save some for later. After baking and cooling completely, I slice it and freeze pieces in airtight bags. When you’re ready, just thaw and reheat for a quick meal or appetizer.
Reheating
To reheat, I prefer wrapping slices in foil and warming them in the oven at 350°F for about 10-12 minutes. This keeps the bread nice and soft while reviving the melty cheese and warm filling perfectly.
FAQs
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Can I use other types of sausage in this recipe?
Absolutely! While Italian sausage is classic, you can substitute with breakfast sausage, chorizo, or even a plant-based sausage to suit your taste. Just be mindful of seasoning adjustments if the sausage is particularly spicy or smoky.
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Is it possible to make this recipe ahead of time?
Yes, you can prepare the filling and the dough in advance, assemble the stuffed bread, and refrigerate it until ready to bake. Just let the dough come to room temperature before baking for best results.
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What marinara sauce do you recommend for dipping?
I usually go for a good quality store-bought marinara or make a simple homemade sauce with garlic, tomatoes, and basil. The sauce should be flavorful but not too spicy, complementing the rich stuffed bread perfectly.
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Can I bake this stuffed bread in advance and reheat later?
Yes! After baking, allow it to cool completely, then wrap tightly and refrigerate. When reheating, wrap in foil and warm in the oven to keep it moist and melty.
Final Thoughts
This Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe has become one of my go-to crowd-pleasers because it combines ease, flavor, and that all-important comfort factor. It brings a little bit of Italy into my kitchen in a fun, shareable way, and I know you’ll enjoy how it fills your home with amazing aromas and your plate with delicious bites. Trust me, once you try it, you’ll be making it again and again—even your family will be asking for their own homemade stuffed bread!
Print
Sausage and Pepper Stuffed Bread with Melted Cheese and Marinara Dipping Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 8 servings
- Category: Main Dish
- Method: Baking
- Cuisine: Italian-American
Description
Sausage and Pepper Stuffed Bread is a savory and satisfying dish featuring seasoned Italian sausage combined with sautéed bell peppers and onions, layered with provolone and mozzarella cheeses, all enveloped in soft Italian bread dough and baked to golden perfection. Served warm with marinara sauce, this comfort food favorite is perfect for gatherings or a hearty meal.
Ingredients
Filling
- 1 pound Italian sausage, sweet or hot, casings removed
- 1 cup red bell pepper, diced
- 1 cup yellow bell pepper, diced
- 1 cup large onion, diced
- 1 teaspoon garlic powder
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried basil
Bread and Cheese
- 2 packages of Pillsbury Italian Bread dough
- 1 cup shredded provolone cheese
- 2 cups shredded mozzarella cheese
- 2 tablespoons parmesan cheese
Other
- Extra virgin olive oil (for cooking, quantity as needed or cooking spray)
- Egg wash (for sealing and brushing dough; typically 1 egg beaten with a tablespoon of water)
- Marinara sauce for dipping
Instructions
- Cook the sausage and vegetables: Spray a large skillet with cooking spray or lightly oil with olive oil, then brown the Italian sausage over medium heat, breaking it apart with a spoon as it cooks. Once cooked through, add the diced onions and both red and yellow bell peppers. Sauté together until the vegetables are softened, about 7-8 minutes. Drain any excess fat from the pan if necessary, then stir in the garlic powder, dried oregano, and dried basil to evenly distribute the flavors. Remove from heat and divide the filling in half, setting each portion aside to cool slightly.
- Prepare the bread dough: On a floured surface, open each package of Pillsbury Italian Bread dough and lay out the loaf. Using a knife, make a cut down the center of each loaf lengthwise to butterfly the bread open. Be careful not to cut all the way through; just enough so the loaf can be spread open slightly like a book.
- Fill the dough: Place half of the sausage and vegetable mixture down the center of the opened loaf. Sprinkle half of the shredded provolone and then half of the shredded mozzarella evenly over the filling.
- Seal the stuffed bread: Fold one half of the dough over the filling. Brush the exposed edge of the dough with the egg wash to help seal it. Then fold the remaining half over, completely encasing the filling. Fold both ends over tightly and press them down firmly, brushing the edges with egg wash to ensure a good seal and prevent leakage during baking.
- Prepare for baking: Place the stuffed loaf seam side down on a baking sheet lined with cooking spray or parchment paper. Brush the entire surface of the bread with egg wash to promote a golden crust. Sprinkle 1 tablespoon of parmesan cheese evenly on top. Repeat this process for the second loaf.
- Bake the bread: Preheat the oven to 400°F (205°C). Bake the stuffed breads for 15-18 minutes, or until the crust is golden brown and cooked through.
- Serve: Remove from the oven and let cool for about 5 minutes. Slice carefully and serve warm with marinara sauce on the side for dipping.
Notes
- For an extra crispy crust, you can brush the bread with a little olive oil or melted butter instead of egg wash.
- If you prefer a spicier flavor, use hot Italian sausage instead of sweet.
- Ensure the dough edges are sealed tightly to prevent filling from leaking while baking.
- Allow the filling to cool before placing it on the dough to avoid dough becoming soggy.
- Marinara sauce can be store-bought or homemade depending on your preference.
- This recipe can be prepared ahead of time and baked just before serving.
Nutrition
- Serving Size: 1 slice (approx. 1/8th of the loaf)
- Calories: 350
- Sugar: 3g
- Sodium: 620mg
- Fat: 20g
- Saturated Fat: 8g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 55mg
