Sausage and Cheese Stuffed Bread Step-by-step instructions

Before you start

Before starting, ensure your workspace is clean and clear. Have your ingredients measured and the sausage casings removed. If your dough has been refrigerated, let it sit on the counter for about 15 minutes so it is easier to roll out without snapping back.

Prepare your baking sheet with parchment paper to prevent sticking and ensure easy cleanup. Having your knife and cutting board ready will make the assembly process seamless and efficient once the filling is prepared.

Instructions

Cooking the sausage

1. 1Prepare the sausage filling
   Heat a large skillet over medium-high heat. Add the sausage meat and cook, breaking it into crumbles with a spatula, until it is fully browned and reaches an internal temperature of 160°F (71°C). Drain any excess grease from the pan and stir in the Italian seasoning. Remove from heat and allow to cool slightly before assembling.
   Look for The sausage should be deeply browned and no longer pink in the center.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain the fat well so the bread crust does not become soggy during baking.

The sausage is perfectly cooked when it is browned and crumbles easily. Check that the fat has been properly drained from the skillet to avoid a greasy final product.

The seasoning should be evenly distributed through the meat before you remove it from the heat to cool. It should look dark and aromatic, signaling that the flavor base is ready for the dough assembly.

Assembling the loaf

2. 2Assemble the stuffed bread
   Preheat your oven to 400°F (200°C). Roll out the bread dough on a floured surface into a large rectangle. Evenly spread the cooked sausage mixture over the center of the dough, then top with the shredded mozzarella cheese. Roll the dough tightly to enclose the filling, pinching the seams together firmly to ensure the cheese stays inside.
   Look for The roll should be tight and the seams completely sealed.
   Tip If the dough is sticky, lightly dust your hands and the rolling pin with flour.

The dough should be rolled out evenly to avoid thick, doughy spots. Ensure the cheese is distributed in an even layer over the sausage, leaving a small border at the edges to help with sealing. The final roll should be tight, with the seam clearly pressed against the bottom of the bread. It should look like a uniform, neat cylinder ready for the oven.

Baking until golden

3. 3Bake and serve
   Place the stuffed bread seam-side down on a parchment-lined baking sheet. Bake in the preheated oven for 20 to 25 minutes, or until the exterior is golden brown and the cheese is bubbling inside. Let the bread rest on a cutting board for 5 minutes before slicing to allow the filling to set slightly.
   Look for The crust should be deep golden brown and firm to the touch.
   Tip Use a serrated knife to slice the bread to prevent crushing the soft interior.

The bread is ready when the entire surface is a rich, golden brown. You might see a little bit of cheese bubbling out of the ends, which is normal and indicates the filling is hot. The crust should sound hollow when tapped lightly. Once this stage is reached, remove it from the oven and transfer it to a wire rack or cutting board to rest.

Common mistakes

Avoid overstuffing the bread, as this can cause the dough to tear and the cheese to leak out onto the baking sheet. Ensure the seams are pinched together very tightly; if necessary, use a tiny bit of water on your fingertips to help the dough bond.

Do not skip the resting period after the bread comes out of the oven, as slicing into it too soon will result in the molten cheese running out immediately instead of staying within the slices.

How to tell it’s done

The stuffed bread is ready when the outer crust has turned a deep, uniform golden brown color. When you gently press the top, it should feel firm and crisp. Internally, the mozzarella will be fully melted and hot.

Since the sausage was pre-cooked to 160°F (71°C), the internal temperature of the entire loaf will be safe to eat once the bread is cooked through. Allow the bread to rest for 5 minutes so the cheese stabilizes.

• Ground meat: 160°F (71°C) in the thickest part