Name: I Make My Grandma’s 3-Ingredient Sausage Bread for Cozy Winter Mornings
Prep time: 10 min
Cook time: 55 min
Total time: 2 h 20 min
Yield: 10
Cuisine: American, Southern
Ingredients: 8 ounces ground breakfast sausage (half a 16-ounce bulk package such as Jimmy Dean Regular); All-purpose flour, for dusting work surface; 1 (1-pound) loaf frozen white bread dough (such as Brigford Ready-Dough), thawed; 1 cup (4 ounces) shredded mozzarella cheese

1 In a medium skillet, cook the breakfast sausage over medium heat, stirring and breaking it up into crumbles, until it’s cooked through and no pink remains, 8 to 10 minutes. Drain any excess grease and set aside to cool.

2 Line a large baking sheet with parchment paper and dust it with flour. Place the thawed dough on the prepared baking sheet and use your fingers to gently press and stretch it into a rectangle about 7x12 inches in size, with the long edge facing you. It may spring back some during this step; get it as far as you can and let it rest for a few minutes to relax before stretching it further as needed.

3 Sprinkle the shredded cheese and then the cooked sausage in the center of the dough, leaving a 1-inch border along the shorter sides and a 2-inch border on one of the long sides of the dough. Fold the shorter sides in on top of themselves about an inch. Then, roll the long edge up to the center and pull the other long edge over to meet it. Pinch the longer edges together to create a seam. Carefully flip the loaf over so the seam is facing down and gently tuck the ends under.

4 Lay a clean kitchen towel over the shaped loaf on the baking sheet and allow it to rise at room temperature for 1 hour.

5 Meanwhile, preheat the oven to 350°F.

6 Use a sharp knife to score three diagonal slits into the top of the risen loaf, being sure to cut fully through the dough. Transfer the baking sheet to the oven and bake until the crust is deep golden brown and the loaf is cooked through, 45 to 55 minutes.

7 Allow the bread to cool for at least 15 minutes before slicing and serving warm. Store leftover stuffed sausage bread in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 1 month. To reheat, heat slices in the microwave in 15-second intervals until warmed through. Love the recipe? Leave us stars and a comment below!