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Sausage and Onion Bread Roll with Mozzarella and Pecorino Recipe

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4 from 10 reviews

This Easy Sausage Bread recipe combines a homemade yeast dough with savory turkey sausage, caramelized onions, and a melty mozzarella and Pecorino Romano cheese blend. Rolled into a log, brushed with egg wash, and baked to golden perfection, this hearty and flavorful bread is perfect as a snack or meal accompaniment. The dough requires a long fermentation for optimal texture and flavor, and the sausage filling is richly cooked with onions and spices for a deliciously satisfying bite.

Ingredients

Dough Ingredients

  • 3 cups bread flour
  • 1/2 teaspoon instant yeast
  • 1 1/2 teaspoons fine sea salt
  • 1 teaspoon sugar
  • 9 ounces cold water
  • 1 tablespoon olive oil

Sausage Bread Ingredients

  • 1 24-ounce dough ball (from above or store-bought pizza dough)
  • 2 tablespoons olive oil
  • 1 1/2 pounds bulk turkey sausage
  • 4 tablespoons unsalted butter
  • 2 large onions, sliced
  • 1 1/4 cups shredded mozzarella
  • 2 teaspoons coarse black pepper
  • 1/2 teaspoon Sicilian oregano
  • 4 tablespoons grated Pecorino Romano, divided
  • 1 large egg, beaten
  • 1 tablespoon sesame or poppy seeds

Instructions

  1. Mix the dough: Place cold water in a large bowl that can hold all ingredients with room to spare. In another bowl, combine bread flour, instant yeast, sea salt, and sugar. Add dry ingredients gradually to the water, stirring to form a rough, dry mass.
  2. Add oil and knead: Pour olive oil over the dough, mix well to scrape sides of bowl, then transfer the shaggy dough to a work surface. Knead for 5-7 minutes until smooth. If too sticky, cover with an inverted bowl and rest 30 minutes before continuing to knead for a total of at least 5 minutes.
  3. Rest dough to warm: Place bowl over the dough again and let it sit for 30-40 minutes to warm up and become more elastic.
  4. Form dough ball and refrigerate: After resting, stretch and fold the dough to form a smooth ball, pinch the seam to seal, place seam-side down in an oiled bowl, cover tightly with plastic wrap, and refrigerate for at least 12 hours, ideally 24 hours for best flavor and texture.
  5. Prepare sausage filling: Remove dough from fridge 2 hours before use to reach room temperature. Heat olive oil in a large skillet over medium-high heat. Add the bulk turkey sausage and brown it, breaking it up as it cooks. Remove cooked sausage with a slotted spoon and set aside.
  6. Cook onions: In the same pan, add butter, sliced onions, and a pinch of salt. Cook over medium heat, stirring occasionally, until onions are soft and slightly browned, about 10-15 minutes. Remove from heat.
  7. Shape dough: On a lightly floured surface, press dough with your hands to flatten. Transfer to parchment paper and roll into a 12×16-inch rectangle.
  8. Assemble the roll: Spread cooked sausage and onions evenly over the dough, leaving a 1-inch border around edges. Sprinkle mozzarella, oregano, black pepper, and half the grated Pecorino Romano over the filling.
  9. Roll and shape: Fold the dough over once, tuck in the sides to seal, then use a wet pastry brush on the seam to help seal the roll. Roll the dough log tightly with the parchment paper, then place seam-side down on an oiled or parchment-lined baking pan. Cover with plastic wrap and let rise for 30-60 minutes.
  10. Prepare for baking: Preheat oven to 425°F with rack in middle position. Beat the egg with 1 tablespoon water to thin and brush generously over the top of the dough roll. Cut a few slits into the top of the roll to allow steam to escape. Sprinkle sesame or poppy seeds and remaining Pecorino Romano on top.
  11. Bake the sausage bread: Place the roll in the preheated oven and bake for 10 minutes at 425°F. Then reduce oven temperature to 375°F and continue baking for 20-30 minutes more, until the bread is fully cooked inside and golden outside.
  12. Rest and serve: Let the bread cool and solidify for 10 minutes before slicing to ensure clean cuts and best texture. Serve warm or at room temperature and enjoy!

Notes

  • Allowing the dough to ferment in the refrigerator for 24 hours develops a richer flavor and better crumb texture.
  • If dough is too sticky to knead initially, resting it covered helps hydration and gluten development.
  • Use bulk turkey sausage for a leaner option without casings, but pork sausage can be substituted if preferred.
  • Rolling the dough on parchment paper makes transferring the assembled roll to the baking pan easier.
  • Brushing with egg wash and scoring the roll prevents cracking and gives a shiny, golden crust.
  • Letting the bread cool slightly before slicing improves sliceability and prevents crumb from becoming gummy.

Find it online: https://lauracooks.com/sausage-and-onion-bread-roll-with-mozzarella-and-pecorino-recipe/