Sausage-Stuffed Breakfast Bread

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1 tablespoon olive oil
3 Aidells Sun-Dried Tomato & Mozzarella Sausage links, chopped
1 cup onion, chopped
1/2 cup cooked potato, chopped
1/4 cup parmesan cheese, grated
3/4 cup mozzarella cheese, grated
1/2 cup green olives, chopped
1/2 cup green onions, chopped
1 package frozen bread dough
1 egg beaten with 1 tablespoon water


  1. In a large skillet, heat the oil and sausage over medium-high heat. Cook and stir for 5 minutes Add the onion and cook 5 minutes longer. Add the potato and cook 1 minute more. In a bowl, combine the sausage mixture with the cheese, olives and green onions. Allow to cool.

  2. Follow the package instructions for the bread dough. Divide the dough in half and roll each piece into a 10" x 12" rectangle. Brush the edges with the egg and spread half the mixture to within ½" of edges.

  3. Roll the dough jelly-roll style. Pinch to seal the seams and edges. Repeat with the other piece of dough and the remaining filling. Bake on a greased baking sheet for 25 minutes or until lightly browned. Some filling may seep out during baking. Allow to cool, slice and serve warm.