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Chef Jeff Mauro skips the fuss of making dough from scratch and uses store-bought pizza dough in this easy sausage bread (just like Grandma Kay used to do when Jeff was growing up!). It’s stuffed with sweet Italian sausage, pepperoni, and lots and lots of mozzarella. Easy and delicious! 

Get a private tour of his Chicago kitchen here.


  • 2 tablespoons olive oil, plus more for brushing
  • 1 pound sweet Italian sausages, removed from casing
  • 8 ounces pepperoni, cut into squares
  • 8 ounces mozzarella, shredded buffalo
  • 1 1/2 loaves frozen or fresh pizza dough, defrosted, such as Rhodes


Serves: 2 loaves


Preheat oven to 340°F. Add the olive oil to a medium sauté pan over medium-high heat and cook the sausages until brown, 12-15 minutes. Let cool then use a slotted spoon to transfer to a bowl. Combine sausage with the pepperoni and mozzarella.

Roll out the dough into 2 long ovals. Slice the end pieces off the dough to save for later to make mini sausage breads. Brush the top and bottom of each piece of dough with olive oil and divide the sausage mixture between the 2 loaves. Fold the dough over like a calzone and poke holes along the sides to release the steam with a fork. Bake until light brown on top, 20-25 minutes.