Description
Sausage and Pepper Stuffed Bread is a savory Italian-inspired dish featuring flavorful sweet or hot Italian sausage combined with sautéed bell peppers and onions, seasoned with garlic and herbs, then stuffed into Italian bread dough with provolone and mozzarella cheeses. Baked to golden perfection, this hearty stuffed bread is perfect for a satisfying meal served with marinara sauce for dipping.
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
Additional
- Extra virgin olive oil (for cooking as needed)
- Cooking spray (for skillet and baking sheet)
- Egg wash (for brushing dough, made from beaten egg with splash of water)
- Marinara sauce for dipping
Instructions
- Brown the Sausage: Preheat a large skillet with cooking spray over medium-high heat. Add the Italian sausage and break it apart with a wooden spoon as it cooks until browned and cooked through.
- Sauté Vegetables: Add diced onions and bell peppers to the skillet with the sausage. Cook, stirring occasionally, until the vegetables soften, about 7-8 minutes. Drain any excess grease from the pan if necessary.
- Season the Filling: Stir in garlic powder, dried oregano, and dried basil to the sausage and vegetable mixture. Mix well then remove from heat and let the filling cool slightly.
- Prepare the Dough: On a floured surface, open one package of Pillsbury Italian Bread dough and place the loaf down. Use a sharp knife to cut down the center to butterfly the loaf, cutting almost through but leaving it hinged to open the loaf like a book.
- Fill the Loaf: Spread half of the cooled sausage and pepper mixture down the center of the opened dough. Sprinkle half of the shredded provolone and mozzarella cheeses evenly over the filling.
- Fold and Seal: Fold one side of the dough over the filling and brush the exposed edge with egg wash to help seal. Fold the other side over to fully enclose the filling. Fold in the ends and press to seal with egg wash.
- Prepare for Baking: Place the stuffed bread seam side down on a baking sheet sprayed with cooking spray. Brush the entire top of the loaf with egg wash and sprinkle with parmesan cheese. Repeat these steps with the second loaf using the remaining ingredients.
- Bake: Preheat the oven to 400°F (200°C). Bake the stuffed breads for 15-18 minutes until the crust is golden brown and cooked through.
- Cool and Serve: Remove the breads from the oven and let cool for 5 minutes. Slice carefully and serve warm with marinara sauce for dipping.
Notes
- Use sweet or hot Italian sausage depending on your preference for spiciness.
- For extra flavor, add crushed red pepper flakes to the filling while sautéing.
- Egg wash is optional but helps achieve a beautifully golden and shiny crust.
- Make sure to cool the filling slightly before adding it to the dough to prevent premature cooking of the bread dough.
- Store leftovers covered in the refrigerator for up to 3 days; reheat in the oven for best texture.
Nutrition
- Serving Size: 1 slice (1/8 of stuffed bread loaf)
- Calories: 350 kcal
- Sugar: 3 g
- Sodium: 700 mg
- Fat: 22 g
- Saturated Fat: 9 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
