Josie's Sausage Bread from Cleaver & Paring's

Wednesday, July 20, 2005


2 small cans of black olives
2 small cans of sliced mushrooms
1 medium jar of pinento olives, sliced and chopped
1 bunch of green onions
1 cups grated Mozzerella Cheese
2 cups grated Swiss Cheese
2 cups grated Cheddar Cesses
1 Lb. bulk sausage (Jimmy Dean)
1 Lb. hard Cotto salami, diced
1 Lb. Ham, diced
Chopped jalapeno peppers (optional)
3 loaves frozen white bread dough


  • Follow directions on back of bread dough package for rising of dough.
  • Roll out each loaf to an oval 1/4 inch thick and 8 1/2 x 15 inches.
  • Fry and drain sausage, then layer all ingredients one on top of the other down the middle of dough. Leave dough showing on all 4 sides.
  • Fold top and bottom end over the ingredients. Fold over the 2 sides, lapping one side over the other and pinch together to seal.
  • Coat loaf with a thin layer of butter or margareine. Bake according to directions on bread dough package.
  • Yields 3 loaves. May be frozen before baking for later use. Slice and enjoy!