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Cheesy Sausage Pull-Apart Bread Everyone Will Love

Cheesy Sausage Pull-Apart Bread

A crusty round loaf filled with seasoned sausage, Monterey Jack or mozzarella, sharp cheddar, and garlic butter. Bake it wrapped first for a soft, melty center, then uncovered for a lightly crisp top.
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Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Bread and Filling
  • 1 about 16 ounces Round sourdough boule or crusty French loaf
  • 1 pound Bulk Italian sausage or breakfast sausage
  • 8 ounces Shredded Monterey Jack or mozzarella cheese
  • 4 ounces Shredded sharp cheddar cheese
Seasoned Butter
  • 1/2 cup Unsalted butter, melted
  • 2 cloves Garlic cloves, minced
  • 2 tablespoons Chopped fresh parsley
  • 2 green onions Green onions, thinly sliced
  • 1/4 teaspoon Salt, optional
  • 1/4 teaspoon Black pepper

Method
 

Step-by-Step
  1. Heat the oven to 350°F. Brown the sausage in a skillet over medium heat for 8 to 10 minutes, breaking it into small crumbles, then drain excess fat.
  2. Using a serrated knife, cut the loaf in a crosshatch pattern with slices about 1 inch apart. Stop before cutting through the bottom crust.
  3. Stir together the melted butter, minced garlic, parsley, green onions, optional salt, and black pepper.
  4. Gently open the cuts in the loaf and distribute the cooked sausage, Monterey Jack or mozzarella, and sharp cheddar throughout the bread.
  5. Set the filled loaf on a large sheet of foil. Drizzle the seasoned butter over the top, working some into the cuts.
  6. Wrap the bread tightly in foil and bake for 15 minutes. Open the foil and bake for another 10 to 15 minutes, until the cheese is fully melted and the top is lightly crisp.
  7. Serve hot, pulling off pieces by hand.

Notes

For easier scoring, freeze the loaf for 15 to 20 minutes before cutting. Drain the sausage well so the finished bread is rich but not greasy. Italian sausage gives a more strongly seasoned result, while breakfast sausage makes a milder loaf.