SUPER BOWL is coming! We are two weeks away from football food bliss, beer, and fabulous TV commercials. I’m sure somewhere in there you can sneak in a little actual football, but for me its all about the chips and dip marathon and hilarious commercials. Obviously not a surprise to you all!
And seriously, these commercials better be good this year. Like Force Volkswagon good, or a nip slip from Bruno Mars at Halftime, because if I am missing my Sunday night Downton Abbey/GIRLS/Revenge marathon, Pepsi better be bringing their A-game. And I better be eating some serious spinach dip.
Or even better… Stuffed Spinach Sausage Bread. Ok, I’m fully aware that sausage bread is probably the worst thing ever to photograph. It is not a sexy loaf of bread, it is not pretty, this is not a cupcake. BUT this is SO freaking delicious. I’ve been eating this thing every New Year’s Day/Super Bowl Sunday that I can remember and it is the Holy Grail of football food. And its incredibly quick and easy to make!
Ladies – this is man bait , Men – you’re welcome.
I lightened up the original recipe by swapping in some spicy Italian turkey sausage and controlling the proportion of cheese. I used pre-made white bread dough (fast and simple!) but you could absolutely bump up the nutrition profile with whole wheat instead. This freezes great – I have two loaves in my freezer right now, just make sure you freeze it the same day you make it once it’s cooled completely.
Enjoy!
How to Make Super Bowl Stuffed Spinach Sausage Bread ??
Step 1
Preheat oven to 425 degrees.
Step 2
In a medium bowl, combine the cooked italian sausage, mozzarella cheese, parmesan, and defrosted spinach. Mix until well combined and the spinach is evenly distributed.
Step 3
Working one bread dough loaf at a time, roll the first loaf into a 5X12 inch rectangle (if the bread sticks to the rolling pin or surface, dust with a little flour). Transfer to a baking sheet. Brush with a little of the egg.
Spread about 1/2 of the sausage and cheese mixture across the center of the bread, making sure to spread the entire length. Carefully fold the dough lengthwise over the mixture, pinching the two ends of the dough tightly together. Roll so the seam side is down on the baking sheet. Brush the top and sides of the dough with more of the egg wash.
Step 4
Repeat with the remaining loaf.
Step 5
Bake for 25 minutes or until lightly golden.
Step 6
Serve immediately. Refrigerate or freeze leftovers.Related recipes
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Super Bowl Stuffed Spinach Sausage Bread
Course: Appetizer, SnackCuisine: AmericanDifficulty: Easy8
servings20
minutes30
minutes350
kcalA savory, cheesy stuffed bread packed with flavorful sausage, sautéed spinach, and melty cheese — perfect for slicing and sharing during your next Super Bowl party or game day gathering.
Ingredients
3 loaves frozen bread dough, defrosted according to package directions (I used Rhodes brand)
1 lb Italian turkey sausage, cooked and crumbled
1 10-ounch package frozen spinach, defrosted and drained (Be sure to squeeze and really get all of the moisture out)
1 cup shredded mozzarella
1/2 cup freshly grated parmesan
garlic powder to taste
1 egg, lightly beaten
Directions
- Preheat oven to 425 degrees.
- In a medium bowl, combine the cooked italian sausage, mozzarella cheese, parmesan, and defrosted spinach. Mix until well combined and the spinach is evenly distributed.
- Working one bread dough loaf at a time, roll the first loaf into a 5X12 inch rectangle (if the bread sticks to the rolling pin or surface, dust with a little flour). Transfer to a baking sheet. Brush with a little of the egg. Spread about 1/2 of the sausage and cheese mixture across the center of the bread, making sure to spread the entire length. Carefully fold the dough lengthwise over the mixture, pinching the two ends of the dough tightly together. Roll so the seam side is down on the baking sheet. Brush the top and sides of the dough with more of the egg wash.
- Repeat with the remaining loaf.
- Bake for 25 minutes or until lightly golden.
- Serve immediately. Refrigerate or freeze leftovers.
