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+ servings
A long rectangular bread topped with poppy seeds on a wood board.
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5 from 2 votes

Italian Sausage Appetizer Bread

Prep Time20 mins
Cook Time25 mins
Total Time45 mins
Servings: 6 to 8 servings


  • 1 16 ounce package Johnsonville All Natural Mild Ground Italian Sausage or Sausage Links
  • 2 1 pound loaves frozen white bread dough, thawed
  • 4 ounces reduced fat Neufchatel cream cheese, softened
  • 2 cloves garlic minced
  • 1 7 ounce jar roasted red peppers, well drained and chopped
  • 3 cups shredded Italian blend cheese
  • 2 tablespoons milk
  • 2 teaspoon poppy seeds


  • Preheat oven to 375 degrees.
  • If using sausage links, remove and discard casings. In a skillet, brown sausage until no longer pink.Transfer fully cooked sausage to a double layer of paper towels to drain.
  • Meanwhile, on a lightly floured board, roll bread dough to a 16" x 9" rectangle. Transfer dough to a rimmed baking sheet that has been lined with parchment paper or sprayed with non-stick cooking spray. Repeat with remaining loaf.
  • In a small mixing bowl, combine cream cheese and garlic. Divide this mixture between the two loaves, spreading out over the center third of each. Top each with half the sausage, have the chopped peppers, and half the cheese. Fold ends of dough in and over filling and then fold over the sides, one on top of the other, smoothing the loaf out with your hands and pinching the seam to seal. Brush lightly with milk and sprinkle with poppy seeds. Cut slits across loaves about every 2" to vent.
  • Bake at 375 degrees for 20-25 minutes or until golden brown. Let stand 10 minutes before slicing.