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
Units
Scale
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
