Ingredients Jump to Instructions ↓

  1. 8 ounces bulk Italian sausage

  2. 1/2 cup chopped peeled potato

  3. 2 cloves garlic, minced

  4. 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained

  5. 1 8-ounce can pizza sauce

  6. 2 tablespoons drained snipped oil-packed dried tomatoes

  7. 1 16-ounce loaf frozen bread dough, thawed

  8. 1 teaspoon olive oil

Instructions Jump to Ingredients ↑

  1. Method :

  2. For filling, in a large skillet cook sausage, potato, and garlic until sausage is brown and potato is tender. Drain off fat. Stir in spinach, 1/3 cup of the pizza sauce, and the dried tomatoes. Set aside.

  3. On a lightly floured surface, roll dough to a 12x9-lnch rectangle, stopping occasionally to let dough relax a few minutes for easier rolling. Spread sausage mixture evenly over dough, leaving a 1-inch border on all sides.

  4. Starting from a short side, roll up dough into a spiral. Moisten edge and ends; pinch seams to seal. Transfer to a lightly greased baking sheet. Cover and let rise in a warm place until nearly double (30 to 45 minutes).

  5. Preheat oven to 350°F. Lightly brush loaf with olive oil. Bake for 25 to 30 minutes or until loaf is golden brown. Transfer to a wire rack; cool for 30 minutes before cutting.

  6. Serve with remaining pizza sauce for dipping. (Store leftovers, wrapped in foil, in refrigerator for up to 2 days. To reheat, bake wrapped loaf In a 350°F oven for 15 to 20 minutes or until heated through.)


Send feedback