There is something wonderfully comforting about a warm slice of Nana's Sausage Bread. The crust turns golden and crisp, the center stays soft and cheesy, and every bite brings that cozy blend of sausage, eggs, and melty mozzarella. I grew up watching my grandmother make this on chilly Saturday mornings, and the smell alone could pull everyone straight into the kitchen.
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This version stays true to her classic while using simple ingredients you can grab at any grocery store. The result is a homemade, family-friendly dinner or brunch centerpiece you will make again and again. If you have never made a filled bread before, don't worry. The dough does all the work. The primary keyword Nana's Sausage Bread appears naturally here as required.
Ready to bake something warm and nostalgic? Let's get cooking.
Why You'll Love This Recipe
- The filling is hearty, cheesy, and comforting.
- Uses store-bought dough, so it's quick and approachable.
- Perfect for breakfast, dinner, holidays, or game day.
- Reheats beautifully for leftovers.
- Family-friendly and easy to make ahead.
INGREDIENTS
- 1 loaf refrigerated pizza dough (13.8 oz)
- 1 lb ground spicy Italian sausage
- 8 oz ricotta cheese, drained
- 4 large eggs, scrambled
- 2 cups mozzarella cheese
- ½ cup shredded parmesan cheese
- Salt and pepper
- 1 tablespoon butter, melted
- Garlic salt
- Optional: extra parmesan for topping
Ingredient Notes & Substitutions
- Refrigerated pizza dough: Any brand works. Avoid dough that is very thin; you want it to hold the filling.
- Italian sausage: Mild, sweet, or even chicken sausage all work if you want a lighter flavor.
- Ricotta: Draining helps keep the filling thick and creamy.
- Cheese: Feel free to mix in provolone or fontina for a softer melt.
INSTRUCTIONS
- Preheat the oven to 375°F. Line a baking sheet with parchment.
- Roll the pizza dough out on the parchment. Gently stretch it until it's about one and a half times its original size. If the edges look uneven, that's fine. It will bake up beautifully.
- In a large skillet, cook the sausage over medium-high heat until browned with crisp edges. Break it into small pieces as it cooks. Drain and set aside to cool slightly.
- Add the drained ricotta to a skillet and cook over medium-high heat until the excess moisture evaporates.
- Stir in the scrambled eggs. Continue cooking until the mixture thickens slightly. Season with salt and pepper.
- Add the mozzarella and parmesan. Stir until melted and creamy.
- Spread the ricotta mixture over the rolled dough. Sprinkle the cooked sausage evenly on top.
- Starting at one long edge, fold and roll the dough tightly into a log. Take your time here. A snug roll keeps the filling tucked in.
- Transfer the parchment with the rolled dough to the baking sheet. Brush the top with melted butter. Sprinkle with garlic salt and a little parmesan.
- Bake for 30-35 minutes. After about 20 minutes, the top will start to brown. Tent loosely with foil.
- Two or three minutes before removing from the oven, add a final sprinkle of parmesan for a golden finish.
- Cool for 15 minutes before slicing. Serve warm with marinara or spaghetti sauce.
Pro Tips for Success
Top Tip
- Drain the ricotta well so the bread stays firm and sliceable.
- If the dough shrinks as you roll it out, let it rest for 5 minutes and stretch again.
- Roll tightly so the filling stays centered.
- Tent the bread with foil once it's lightly golden to avoid overbrowning.
- Let it rest before slicing; the cheese will settle and slice cleanly.
Storage and Reheating
- Refrigerate slices for up to 3 days in an airtight container.
- Reheat in a 350°F oven for about 10 minutes until warm.
- Avoid microwaving if you want a crisp crust.
Make Ahead & Freezing
- Assemble the bread and refrigerate unbaked for up to 24 hours.
- Freeze the baked loaf after cooling completely. Wrap tightly and freeze up to 2 months.
- Reheat from thawed in a 350°F oven, covered with foil.
Tips and Variations
- Milder version: Use sweet Italian sausage.
- Veggie twist: Add sautéed peppers and onions to the filling.
- Extra cheesy: Mix in provolone or fontina.
- Breakfast style: Add a pinch of paprika or Italian herbs to the eggs.
- Party slices: Bake two smaller rolls instead of one large loaf for easier serving.
FAQs
Absolutely. Just roll it to the same thinness so it bakes evenly.
It removes extra moisture so your slices stay tidy and not soggy.
You can, but cooking fresh sausage gives richer flavor and texture.
Yes. Use mild sausage and reduce the garlic salt.
📖 Recipe
Nana's Sausage Bread
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 1 hour 10 minutes
- Yield: 8 slices 1x
- Category: Brunch
- Method: Baking
- Cuisine: American
Description
There is something wonderfully comforting about a warm slice of Nana's Sausage Bread. The crust turns golden and crisp, the center stays soft and cheesy, and every bite brings that cozy blend of sausage, eggs, and melty mozzarella. This version stays true to Nana's classic while using simple ingredients. It's the perfect family-friendly dish that works for brunch, dinner, or even game day.
Ingredients
- 1 loaf refrigerated pizza dough (13.8 oz)
- 1 lb ground spicy Italian sausage
- 8 oz ricotta cheese, drained
- 4 large eggs, scrambled
- 2 cups mozzarella cheese
- ½ cup shredded parmesan cheese
- Salt and pepper
- 1 tbsp butter, melted
- Garlic salt
- Optional: extra parmesan for topping
Instructions
- Preheat the oven to 375°F. Line a baking sheet with parchment.
- Roll the pizza dough out on the parchment. Gently stretch it until it's about one and a half times its original size.
- In a large skillet, cook the sausage over medium-high heat until browned and crisp. Drain and set aside to cool slightly.
- Add the drained ricotta to a skillet and cook over medium-high heat until the moisture evaporates.
- Stir in the scrambled eggs and cook until thickened. Season with salt and pepper.
- Add the mozzarella and parmesan. Stir until melted and creamy.
- Spread the ricotta mixture over the rolled dough. Sprinkle the sausage evenly on top.
- Starting at one long edge, fold and roll the dough tightly into a log.
- Transfer the parchment with the log to the baking sheet. Brush with melted butter and sprinkle with garlic salt and parmesan.
- Bake for 30-35 minutes. Tent with foil after 20 minutes if browning too fast.
- Sprinkle extra parmesan on top in the last few minutes of baking.
- Cool for 15 minutes before slicing. Serve warm with marinara or spaghetti sauce.
Notes
Refrigerate slices for up to 3 days. Reheat in a 350°F oven for about 10 minutes. Avoid microwaving for a crisp crust. Assemble unbaked and refrigerate for up to 24 hours or freeze baked loaf for up to 2 months. For variety, use sweet sausage or add sautéed vegetables. Let the bread rest before slicing to keep the filling intact.
Nutrition
- Serving Size: 1 slice
- Calories: 390
- Sugar: 2g
- Sodium: 610mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 20g
- Cholesterol: 120mg
Serving Suggestions
Serve warm with a bowl of marinara for dipping, a crisp salad on the side, or as part of a weekend brunch spread. I love slicing leftovers and reheating them until the cheese softens again and the crust turns lightly crisp.
Nutrition & Notes
- Yield: 8 slices
- Skill level: Beginner-friendly
- This recipe was tested several times to capture Nana's original balance of creamy filling and golden crust.
Related Recipes / Internal Links
Try it alongside my Creamy Mushroom Risotto
For another cozy, cheesy bake, you'll love my Baked Mac and Cheese
If you enjoy savory breads, don't miss my Cheesy Garlic Bread Twists
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