Italian Sausage Bread Pizza Recipes

Steps:

• Line a cookie sheet with non-stick foil, set aside.
• Melt butter in a large skillet, add onions, salt, pepper and parsley. Cook onions until they are translucent, then add the garlic. Cook the onions until they are carmelized.
• Remove the onions to a bowl, leaving the extra butter in the pan.
• Put the sausage into pan and chop it into bite sized chunks. Cook the sausage until it is browned.
• Add the onions back to the pan with the sausage and cover with a lid. Simmer on low heat for about 15-20 minutes, stirring occasionally. DO NOT let it burn.
• Meanwhile, preheat the oven to 350.
• Flour a surface and roll out one dough ball with a rolling pin until it is the size of a large pizza. Try not to let it get any thin spots or holes.
• When the sausage mixture is finished, use a slotted spoon to scoop half of it onto the dough and spread it evenly over the surface. You will save the other half for the second dough. Cover with a layer of half the shredded mozzarella.
• Roll the dough up like a cinnamon roll, but tuck in the ends like a burrito before you get to the end of the roll.
• Lay it with the flap down on the cookie sheet and brush with the egg white.
• Bake in the oven until golden brown, approximately 25-30 minutes. After baking, let the bread rest for 10 minutes before slicing.
• Repeat process for second loaf.
• Slice and serve with marinara sauce for dipping.

Steps:

• Heat oven to 425°F. Lightly spray large cookie sheet with cooking spray.
• In 12-inch skillet, cook sausage over medium-high heat 8 minutes, stirring occasionally, until no longer pink. Push sausage to edges of skillet; add 1 tablespoon of the oil. Add onion and garlic; cook 5 minutes, stirring occasionally, until onion is softened. Remove from heat; stir in pizza sauce, oregano, pepper flakes and salt.
• With serrated knife, cut bread in half lengthwise; scoop out center of each bread half, leaving 1/2-inch border (discard removed bread or reserve for making bread crumbs). Place bread halves on cookie sheet. Spread 1/3 cup of the ricotta cheese down center of each; top evenly with sausage mixture, mozzarella cheese and Parmesan cheese. Drizzle loaves with remaining 1 tablespoon oil.
• Bake 6 minutes or until thoroughly heated and cheese is melted. Cut into slices. Sprinkle with chopped fresh parsley, if desired.

Steps:

• Preheat the oven to 375 degrees F with one rack positioned at the bottom of the oven and another at the top.
• Cook the sausage in a medium skillet over medium-high heat, breaking up any clumps with a wooden spoon, until some of the fat has rendered and the sausage is brown, 6 to 8 minutes. Add the onions and cook, stirring occasionally, until slightly softened, about 2 minutes.
• Meanwhile, add the pizza sauce, garlic and thyme to a small saucepan. Heat over medium heat to let the flavors infuse while the sausage and onions cook.
• Line a rimmed baking sheet with parchment and arrange the bread on top, cut-side up. Spread the tops evenly with the pizza sauce, then sprinkle with the mozzarella. Divide the sausage mixture among the bread pieces, then top off with the green and red bell peppers and Parmesan.
• Bake on the bottom rack of the oven until the bread is crisp and the cheese is melted, about 10 minutes. Increase the oven temperature to 450 degrees F and move the baking sheet to the top rack. Continue to bake until the cheese is bubbling and the peppers are browned in spots, about 7 minutes.
• Serve immediately with crushed red pepper flakes and granulated garlic on the side.

Steps:

• Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.
• Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left, about 5 minutes. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely.
• Sprinkle the remaining tablespoon of cornmeal onto a lightly floured surface and place the pizza dough on top of the cornmeal. Roll the dough into a 10 by 14-inch rectangle. Spread the cooled sausage mixture over the dough, leaving a 1-inch border around the edges. Sprinkle the shredded cheese over the sausage. Brush the 1-inch border of the dough with the egg wash. Starting at a long end, roll the dough, jelly roll-style, into a log shape, pinching the edges closed as you roll. Place the bread, seam side down, on the prepared baking sheet and brush the top of the bread with the remaining egg wash.
• Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.
• In a large bowl, combine the water, yeast, sugar, and 1 tablespoon oil and stir to combine. Let sit until the mixture is foamy, about 5 minutes.
• Add 1 1/2 cups of the flour and the salt, mixing by hand until it is all incorporated and the mixture is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, until all the flour is incorporated but the dough is still slightly sticky. Turn the dough out onto a lightly floured surface and knead until smooth but still slightly tacky, 3 to 5 minutes.
• Oil a large mixing bowl with the remaining 1 1/2 teaspoons olive oil. Place the dough in the bowl and turn to oil all sides. Cover the bowl with plastic wrap and set in a warm, draft-free place until nearly doubled in size, 1 to 1 1/2 hours. Use as directed.

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9-inch Bundt pan.
• Place the raisins in a saucepan with enough water to cover. Bring to a boil, reduce heat, and simmer 5 minutes; drain.
• In a large bowl, mix the sausage, brown sugar, white sugar, and eggs. Fold in the raisins and pecans. In a separate bowl, mix the flour, baking powder, ginger, and pumpkin pie spice. Blend the coffee and baking soda in a small bowl, and mix into the flour mixture. Mix the moistened flour mixture into the sausage mixture. Transfer to the prepared pan.
• Bake 1 hour and 30 minutes in the preheated oven, or until a knife inserted in the center comes out clean.

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Cook and stir sausage in a skillet over medium heat until crumbly, evenly browned, and no longer pink, 8 to 10 minutes. Drain and discard any excess grease.
• Spread pizza dough evenly onto a 9x13-inch baking sheet; sprinkle with sausage and mozzarella cheese. Roll the dough around the sausage and mozzarella, using the method similar to rolling a cinnamon roll. Crimp the roll closed; place seam side down on baking sheet. Brush the roll with olive oil.
• Bake in the preheated oven until golden brown and a toothpick inserted in the center comes out clean, 15 to 20 minutes.

Steps:

• Slice roll in half lengthwise. Place on baking sheet. Spread pizza sauce over each half. Top with pepperoni. Sprinkle with mozzarella cheese. , Bake at 350° for 10 minutes or until heated through. Broil 4 in. from the heat for 2 minutes or until cheese is bubbly and golden brown.

Steps:

• In a large skillet, cook the sausage, onion and peppers over medium heat until the meat is no longer pink; drain. Combine crust mixes; prepare according to package directions. With greased fingers, press onto the bottom of a greased 15x10x1-in. baking pan., Combine the sausage mixture, mozzarella cheese, pepperoni and egg; spread over dough to within 1/2 in. of the edges. Sprinkle with the Parmesan cheese, oregano and garlic powder. , Roll up jelly-roll style, starting with a long side; pinch seams to seal. Arrange seam side down on pan and shape into a crescent. Bake at 400° for 30 minutes or until golden brown.

Steps:

• For filling sauté sausage, veggies and seasonings until sausage is no longer pink and liquid has evaporated from pan.
• Add tomatoes and 1/2 cup of pizza sauce.
• Roll out bread dough to a large rectangle (stopping once in awhile to let dough rest).
• Spread filling up to 1 inch from sides of dough. Top with cheeses. Roll to a log. Seal ends (brushing water and pinching).
• Place log on cookie sheet sprayed with cooking spray.
• Let rest 30 to 45 minutes.
• Bake in 350°F oven for 30 to 40 minutes (until loaf is golden brown).
• Cool at least 30 minutes before slicing.
• Heat left over sauce for dipping before serving.