• 30servings
  • 55minutes
  • 263calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates
VitaminsB2, B3, B9, B12, D
MineralsCopper, Chromium, Calcium, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 3 loaves (1 pound each ) frozen bread dough

  2. 1 pound bulk spicy pork sausage

  3. 1 pound bulk mild pork sausage

  4. 1 pound bulk sage pork sausage

  5. 1 pound smoked kielbasa or Polish sausage, cut into 1/2-inch pieces

  6. 2 cups (8 ounces) shredded cheddar cheese

  7. 2 cups (8 ounces) shredded part-skim mozzarella cheese

  8. 1 cup grated Parmesan cheese

  9. 1 can (6 ounces) ripe olives, drained and sliced

  10. 1 jar (5-3/4 ounces) pimiento-stuffed olives, drained and sliced

  11. 3 tablespoons butter, melted

Instructions Jump to Ingredients ↑

  1. Sausage Cheese Olive Loaves Recipe photo by Taste of Home Thaw bread dough on a greased baking sheet according to package directions; let rise until nearly doubled.

  2. Meanwhile, in a large skillet, cook pork sausages until no longer pink; drain. Place in a large bowl. Add kielbasa, cheeses and olives; set aside.

  3. Roll each loaf into a 17-in. x 9-in. rectangle. Spread a third of the sausage mixture on each rectangle to within 1 in. of edges. Roll up jelly-roll style, starting with a long side. Pinch seams; place seam side down on greased baking sheets. Form each into a circle; pinch ends together to seal.

  4. Bake at 375° for 25-30 minutes or until golden brown. Brush with butter while warm. Store in the refrigerator or freezer. Yield: 3 loaves.

  5. Editor's Note: Bake loaves may be frozen when cooled. Thaw at room temperature for 2 hours. Bake at 350° for 30-40 minutes.


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