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Cheddar, Onion & Bacon Tart
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Mascarpone Lemon Icebox Parfaits
Savory Zucchini & Fontina Muffins
Chicken Caprese Stuffed Spaghetti Squash
Tomato & Tortellini Soup
Mini Pecan Lemon Berry Tarts
Sheet Pan Eggs with Pecan ‘Sausage’
Spare Ribs with Coffee Cocoa Dry Rub
Pineapple Pork Kebabs
Lemon Poppy Seed Dressing
Italian Sausage Appetizer Bread
Great way to start a meal!

1 package ground (16 oz.) or link (19.76 oz.) Johnsonville Fresh Hot or Mild Italian Sausage
1 loaf frozen white bread dough, thawed
1/2 c. softened cream cheese
2 large garlic cloves, minced
1 jar (7 oz.) roasted red peppers, well drained and sliced
1/3 c. Kalamata olives, pitted and sliced
2 c. shredded Swiss cheese
1 t. poppy seeds

Remove sausage from casing and brown in skillet. Drain and reserve.

On lightly floured surface, roll bread dough into 16 x 12-inch rectangle.

Combine cream cheese and garlic, spread lengthwise over center third of dough. Top with sausage, peppers, olives and Swiss 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.

Bake at 400°F 20 to 25 minutes or until golden brown. Let stand 10 minutes before slicing.

All materials are courtesy of Johnsonville. Find more recipes like these at

Published in the November 30, 2005 issue of Farm World.