Thursday, August 27, 2009

Italian Sausage Appetizer Bread


1 pkg. (16 oz.) Johnsonville® Italian All Natural Mild Ground Sausage
1 loaf (1 lb.) frozen white bread dough, thawed
4 oz. cream cheese, softened
2 garlic cloves, minced
1 jar (7 oz.) roasted red peppers, well drained and sliced
1/3 cup Kalamata olives, pitted and sliced
2 cups (8 oz.) shredded Swiss cheese
1 tsp. poppy seeds

In a skillet, brown sausage until no longer pink; drain. On a lightly floured surface, roll bread dough to a 16-in. x 12-in. rectangle. Transfer dough to a greased baking sheet. Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with the sausage, peppers, olives and cheese. Fold dough over filling, pinching seam to seal. Make slits across top of dough every 2 inches. Brush lightly with water and sprinkle with poppy seeds. Bake at 400┬║F for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing.

Yield: 16 servings.

This is considered an appetizer, but we make it for dinner. When I made it last week I used regular mild pork sausage rather than Italian sausage. We couldn't taste a difference. I also substituted a jar of sundried tomatoes for the peppers and that added a great flavor!

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