Italian Sausage Appetizer Bread

Italian Sausage Appetizer Bread


"So flavorful and comforting . . . perfect anytime!"


servings 255 cals
Serving size has been adjusted!

Original recipe yields 16 servings



  • Calories:
  • 255 kcal
  • 13%
  • Fat:
  • 14.8 g
  • 23%
  • Carbs:
  • 16.1g
  • 5%
  • Protein:
  • 12.3 g
  • 25%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 539 mg
  • 22%

Based on a 2,000 calorie diet

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  1. In a skillet, brown sausage until no longer pink; drain.
  2. On a lightly floured surface, roll bread dough to a 16-inch x 12-inch 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.
  3. Bake at 400 degrees F for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing.
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  1. 28 Ratings


I found this easy to do. I'm thinking I would like mozzarella better than the Swiss cheese and I might want to add a little marinara sauce to the mixture. Will definitely make again for appetize...

Fabulous! Not just as an appetizer but also as a light meal. Did not squeeze all the juice from the olives and the peppers and then mixed these into the cream cheese before I spead onto bread....

This was pretty good! I used ground pork instead of ground sausage. For dough I bought fresh pizza dough from the grocery store deli. It was very yummy! Only issue is that my dough didn't brown....

This recipe is wonderful.....everyone at work got a copy of the recipes, oh the family loved it too!!!

I modified this slightly by using chive & onion cream cheese and "hot" sausage. Instead of one large loaf, I rolled out the dough, cut in half, and baked two loaves of bread. Also, I think it ...

Quick, easy and very tasty! I substituted the swiss cheese for shredded mozzarella, provolone and cheddar. I skipped the poppyseed and brushed the bread with melted butter after it baked for 20 ...

I found this to be very, very boring. Also, it was VERY DIFFICULT to pick-up the dough that had been filled and place it on the baking sheet. To help with this problem, I suggest cutting the dou...

Okay, YUM! Only thing is that for the life of me I could not roll out my one pound loaf of bread dough into a 16" x 12" rectangle. I worked on it for quite some time and got it to about 15" x 8"...

Excellent! The bread dough that I used absolutely would not roll out to 12" wide. I rolled it to about 7"x16", put the filling on it, and stretched the dough up & over, pinching the seam as I ...