This fun and hearty pull-apart bread is prime game-day food.

Source: Better Homes and Gardens
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet cook sausage and onion over medium-high heat until meat is brown, using a wooden spoon to break up meat as it cooks. Drain off fat. Cover and chill sausage mixture until needed.

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  • In a large mixing bowl stir together 1 1/4 cups of the flour, the yeast, and Italian seasoning. In a medium saucepan heat and stir milk, butter, sugar, and salt just until warm (120°F to 130°F) and butter almost melts. Add milk mixture to flour mixture; add egg. Beat with an electric mixer on low to medium speed for 30 seconds, scraping sides of bowl constantly. Beat on high speed for 3 minutes. Using a wooden spoon, stir in as much of the remaining flour as you can.

  • Turn dough out onto a lightly floured surface. Knead in enough of the remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Shape dough into a ball. Place in a lightly greased bowl, turning once to grease surface of dough. Cover and let rise in a warm place until double in size (about 1 hour).

  • Punch dough down. Turn out onto a lightly floured surface. Divide dough in thirds. Cover and let rest for 10 minutes. Meanwhile, preheat oven to 350°F. Line two 9x5x3-inch loaf pans with parchment paper; set aside. In a medium bowl combine sausage mixture, fontina cheese, mozzarella cheese, and Parmesan cheese; set aside.

  • Roll each portion of dough into a 30-inch-long rope. Cut ropes into 1-inch pieces. Divide one-third of the pieces between the prepared loaf pans. Divide one-third of the cheese mixture between pans. Repeat layers two more times.

Instructions Checklist
  • Bake for 35 to 40 minutes or until golden. Cool in pans on wire racks for 5 minutes. Remove loaves from pans; peel off parchment paper. Serve warm with pesto.

Nutrition Facts

365 calories; 23 g total fat; 10 g saturated fat; 1 g polyunsaturated fat; 5 g monounsaturated fat; 62 mg cholesterol; 606 mg sodium. 116 mg potassium; 26 g carbohydrates; 1 g fiber; 5 g sugar; 14 g protein; 0 g trans fatty acid; 741 IU vitamin a; 1 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 2 mg niacin equivalents; 0 mg vitamin b6; 62 mcg folate; 1 mcg vitamin b12; 222 mg calcium; 2 mg iron;

Reviews (2)

45 Ratings
  • 5 star values: 21
  • 4 star values: 10
  • 3 star values: 6
  • 2 star values: 3
  • 1 star values: 5
Rating: Unrated
04/06/2015
YUM! Didn't have time to make the homemade bread so used frozen roll dough. Let the frozen balls sit for 10 minutes then cut each roll dough ball into quarters, layered in a casserole dish with the sausage & cheese, covered with plastic wrap and let it thaw/rise in the fridge overnight. Then just popped in the oven to bake Easter morning. Couldn't have been easier or yummier!
Rating: Unrated
09/30/2016
I JUST KNOW THIS BREAD HAS THE BEST FLAVOR..ITS B/C I'VE MADE BREAD MANY TIMES IN MY LIFE, BUT AT MY AGE OF 72 YEARS, I GO FOR MORE FAST & EASY RECIPES.......BUT YOU YOUNG FOLKS NOW SHOULD TRY MAKING BREAD FROM SCRATCH OR YOU WILL NEVER EXPERIENCE THE FEEL OF YEAST BREAD DOUGH IN YOUR HANDS,  NOR THE THRILL OF WATCHING THE DOUGH RISING, NOR THE SMELL..ITS  ALL JUST A WONDERFUL EXPERIENCE...IT'S STILL A THRILL FOR ME  EVEN THO I'VE TOLD  YOU I PREFER THE FAST & EASY WAY OF COOKING TODAY,,,,MAYBE WHEN YOU REACH OLD AGE..(.BUT DON'T HAVE OR GET  PARKINSON'S). YOU WILL UNDERSTAND...BUT I TRULY MEAN IT ABOUT TRYING TO MAKE BREAD FROM SCRATCH,THERE IS NOTHING MORE SATISFYING...EVEN JOYFUL ABOUT BAKING YOUR FIRST CHERRY COFFEECAKE...mmmmm...i have memories beginning to surface now!!!