This Sausage and Spinach Stuffed Bread is a golden, savory loaf with a cheesy, flavor-packed center. It’s perfect as a cozy family dinner or sliced for parties. The aroma while baking is irresistible, and this stuffed bread delivers hearty satisfaction in every bite.
Love Sausage and Spinach Stuffed Bread? So do we! If you're into Savory Combo Recipes or curious about Christmas Cookie, you'll find plenty of inspiration below.
Why You’ll Love This Sausage and Spinach Stuffed Bread
- Versatile serving: Works as a main, appetizer, or picnic star.
- Perfect textures: Crisp crust with a soft, cheesy interior.
- Simple yet impressive: Easy steps with store-bought dough.
- Great leftovers: Reheats beautifully for next-day comfort.
Ingredients & Tools
- 1 lb pizza dough, at room temperature
- ½ lb Italian sausage, casings removed
- 4 cups fresh spinach, roughly chopped
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- ¼ cup ricotta cheese
- 1 large egg, for egg wash
- 1 tbsp olive oil
- ½ tsp dried oregano
- ¼ tsp red pepper flakes (optional)
- Salt and black pepper to taste
Tools: Large baking sheet, parchment paper, rolling pin, skillet, mixing bowls, pastry brush
Notes: Using high-quality Italian sausage and fresh spinach makes a difference. Let dough come to room temperature for easier rolling.
Nutrition (per serving)
| Calories: | 320 kcal |
| Protein: | 16 g |
| Fat: | 18 g |
| Carbs: | 24 g |
| Fiber: | 2 g |
Serves: 6 | Prep Time: 25 minutes | Cook Time: 25 minutes | Total Time: 50 minutes
Before You Start: Tips & Ingredient Notes
- Let your dough relax. Seriously, taking the pizza dough out of the fridge about 30–60 minutes before you start makes it much more pliable and less likely to snap back when you roll it.
- Don’t overcook the filling. You want the sausage cooked through, but not dried out, and the spinach just wilted—it will continue cooking inside the bread, so a little underdone is perfect.
- Drain excess grease. After browning the sausage, drain off any extra fat so your stuffed bread doesn’t become soggy—this helps the crust stay crisp.
- Customize your cheeses. While mozzarella and Parmesan are classic, feel free to swap in provolone, fontina, or even a sprinkle of asiago for a different flavor profile.
How to Make Sausage and Spinach Stuffed Bread
Step 1: Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a skillet over medium heat, warm the olive oil, then add the diced onion. Sauté for about 4–5 minutes, until the onion turns soft and translucent—you’ll notice a sweet, savory aroma filling your kitchen.
Step 2: Add the Italian sausage (casings removed) to the skillet, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, which should take about 6–8 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes (if using), and cook for another minute until fragrant.
Step 3: Add the fresh spinach to the skillet, stirring continuously until it wilts down—this happens quickly, in just 2–3 minutes. Season the mixture with salt and black pepper to taste, then remove the skillet from the heat. Let the filling cool for a few minutes; this is important so it doesn’t melt the cheese prematurely or make the dough soggy.
Step 4: On a lightly floured surface, roll out the room-temperature pizza dough into a large rectangle, roughly 12×16 inches. Try to get it as even as possible, but don’t stress about perfection—a rustic look is part of the charm!
Step 5: Spread the cooled sausage and spinach mixture evenly over the dough, leaving a 1-inch border around all edges. Sprinkle the shredded mozzarella and grated Parmesan over the top, then dollop small spoonfuls of ricotta across the filling.
Step 6: Carefully roll the dough up from the long side, like a jelly roll, pinching the seam and ends to seal everything inside. Transfer the loaf seam-side down to your prepared baking sheet. You can gently shape it into a slight crescent if it’s too long for your pan.
Step 7: In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush this generously over the entire surface of the loaf—this is what gives it that beautiful, glossy golden-brown finish as it bakes.
Step 8: Use a sharp knife to make 4–5 shallow diagonal slashes across the top of the loaf. This allows steam to escape during baking and prevents the bread from bursting open unpredictably. Bake for 22–27 minutes, until the crust is deeply golden and sounds hollow when tapped.
Step 9: Remove the stuffed bread from the oven and let it rest on the baking sheet for at least 10 minutes before slicing. I know it’s tempting to cut right in, but this resting time allows the cheesy filling to set slightly so it doesn’t ooze out everywhere.
Storage & Freshness Guide
- Fridge: Cool completely, wrap tightly in foil or plastic, and refrigerate for up to 3 days.
- Freezer: Wrap baked and cooled loaf in foil, then plastic, and freeze for up to 2 months.
- Reviving: Reheat slices in a 350°F oven or toaster oven until warm and crisp (about 10–15 minutes).
Serving Suggestions
Complementary Dishes
- A simple arugula salad — The peppery freshness of arugula dressed with lemon vinaigrette cuts through the richness of the stuffed bread beautifully.
- Roasted tomato soup — For the ultimate comfort meal, serve a thick slice alongside a bowl of creamy, slightly sweet tomato soup—it’s perfect for dipping.
- Garlic sautéed mushrooms — Earthy, buttery mushrooms add another layer of savory depth that complements the sausage and cheese wonderfully.
Drinks
- A light Italian red wine — Something like a Chianti or Sangiovese has enough acidity to balance the richness without overpowering the flavors.
- Sparkling water with lemon — The bubbles and citrus cleanse the palate between bites, especially if you’ve added a hint of spice with red pepper flakes.
- Amber ale or lager — The malty, slightly bitter notes of a good craft beer pair exceptionally well with the savory sausage and baked bread.
Something Sweet
- Lemon sorbet — Its bright, clean citrus flavor is a refreshing contrast after the hearty, savory main course.
- Almond biscotti — Crunchy, not-too-sweet biscotti with a cup of coffee make for a lovely, simple ending to the meal.
- Dark chocolate truffles — A few rich, intense chocolate bites provide a sophisticated finish without feeling too heavy.
Top Mistakes to Avoid
- Using cold dough straight from the fridge. This makes it difficult to roll out and can cause it to tear or shrink back, leading to an uneven bake.
- Overfilling the bread. It might be tempting to pack in more filling, but too much can prevent the dough from cooking through or cause it to burst open during baking.
- Skipping the egg wash. Without it, the crust won’t achieve that beautiful golden color and slight shine—it’s a small step with a big visual payoff.
- Cutting into the bread immediately. I’ve learned this the hard way—if you slice it too soon, the filling will spill out and the structure won’t hold as well.
Expert Tips
- Tip: For an extra flavor boost, toast the dried oregano in the skillet for 30 seconds before adding other ingredients—it really wakes up the oils and deepens the herb’s aroma.
- Tip: If your dough feels sticky when rolling, lightly flour your surface and rolling pin, but don’t overdo it—too much flour can make the crust tough.
- Tip: Let the filling cool completely before assembling if you have time—this helps keep the dough from getting gummy and makes the rolling process much cleaner.
- Tip: For a crispier bottom crust, preheat your baking sheet in the oven for 5–10 minutes before placing the assembled loaf on it—this gives an instant sear.
- Tip: If you notice the top browning too quickly, loosely tent the loaf with aluminum foil for the last 10 minutes of baking to prevent burning.
FAQs
Can I make this stuffed bread ahead of time?
Absolutely! You can assemble the entire loaf, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours before baking. Just note that you might need to add a few extra minutes to the baking time since it will be going into the oven cold. Alternatively, you can fully bake it, let it cool completely, wrap it well, and freeze it for up to 2 months. Reheat straight from the freezer in a 350°F oven until warmed through.
Can I use a different type of meat?
Yes, definitely. Ground beef, turkey sausage, or even chopped chicken would work well here. If using leaner meats like chicken or turkey, you might want to add a tablespoon of olive oil to the skillet to prevent sticking and add moisture. For a vegetarian version, sautéed mushrooms and bell peppers make a fantastic filling—just increase the seasoning a bit to compensate for the missing sausage spices.
My dough tore while rolling—what should I do?
Don’t panic! Small tears can usually be patched by pinching a bit of dough from the edges and pressing it over the hole. If the tear is larger, you can roll the dough out a little thinner overall and use the extra to cover the gap. Remember, the dough will puff and bake together, so minor imperfections often disappear in the oven.
How do I know when the bread is fully cooked inside?
The most reliable sign is a deep golden-brown crust that sounds hollow when you tap it. If you’re unsure, you can carefully insert an instant-read thermometer into the center—it should read at least 190°F, indicating the dough is fully baked. Also, look for melted, bubbly cheese visible through the slashes on top.
Can I use frozen spinach instead of fresh?
You can, but you’ll need to adjust. Thaw a 10-ounce package of frozen chopped spinach completely, then squeeze out as much liquid as possible using a clean kitchen towel or paper towels. Excess moisture is the enemy here, as it can make the filling watery and the dough soggy. Once thoroughly drained, use it just as you would fresh spinach in the recipe.
Sausage And Spinach Stuffed Bread
Make this irresistible Sausage and Spinach Stuffed Bread for dinner or parties. Golden crust with cheesy sausage filling. Get the easy recipe now!
Ingredients
For the Ingredients
-
1 lb pizza dough (at room temperature)
-
½ lb Italian sausage (casings removed)
-
4 cups fresh spinach (roughly chopped)
-
1 small yellow onion (finely diced)
-
2 cloves garlic (minced)
-
1 cup shredded mozzarella cheese
-
½ cup grated Parmesan cheese
-
¼ cup ricotta cheese
-
1 large egg (for egg wash)
-
1 tbsp olive oil
-
½ tsp dried oregano
-
¼ tsp red pepper flakes (optional)
-
Salt and black pepper (to taste)
Instructions
-
Preheat your oven to 375°F (190°C) and line a large baking sheet with parchment paper. In a skillet over medium heat, warm the olive oil, then add the diced onion. Sauté for about 4–5 minutes, until the onion turns soft and translucent—you’ll notice a sweet, savory aroma filling your kitchen.01
-
Add the Italian sausage (casings removed) to the skillet, breaking it up with a spoon as it cooks. Brown the sausage thoroughly, which should take about 6–8 minutes. Stir in the minced garlic, dried oregano, and red pepper flakes (if using), and cook for another minute until fragrant.02
-
Add the fresh spinach to the skillet, stirring continuously until it wilts down—this happens quickly, in just 2–3 minutes. Season the mixture with salt and black pepper to taste, then remove the skillet from the heat. Let the filling cool for a few minutes; this is important so it doesn’t melt the cheese prematurely or make the dough soggy.03
-
On a lightly floured surface, roll out the room-temperature pizza dough into a large rectangle, roughly 12x16 inches. Try to get it as even as possible, but don’t stress about perfection—a rustic look is part of the charm!04
-
Spread the cooled sausage and spinach mixture evenly over the dough, leaving a 1-inch border around all edges. Sprinkle the shredded mozzarella and grated Parmesan over the top, then dollop small spoonfuls of ricotta across the filling.05
-
Carefully roll the dough up from the long side, like a jelly roll, pinching the seam and ends to seal everything inside. Transfer the loaf seam-side down to your prepared baking sheet. You can gently shape it into a slight crescent if it’s too long for your pan.06
-
In a small bowl, beat the egg with a tablespoon of water to create an egg wash. Brush this generously over the entire surface of the loaf—this is what gives it that beautiful, glossy golden-brown finish as it bakes.07
-
Use a sharp knife to make 4–5 shallow diagonal slashes across the top of the loaf. This allows steam to escape during baking and prevents the bread from bursting open unpredictably. Bake for 22–27 minutes, until the crust is deeply golden and sounds hollow when tapped.08
-
Remove the stuffed bread from the oven and let it rest on the baking sheet for at least 10 minutes before slicing. I know it’s tempting to cut right in, but this resting time allows the cheesy filling to set slightly so it doesn’t ooze out everywhere.09
Not what you're looking for?
