It’s football season! Which really means nothing to me at all other than I get to eat some yummy food every Sunday for the next few months. KnowwhatI’msayin’?
No disrespect to football fans, of course, I’m just more of a gymnastics gal 😛
Anyway, I’d grown tired of all the same football food over and over. Wings, pizza, sausage, burgers, etc. I felt it was time to change it up. After wrecking my brain for a good five minutes, this stuffed bread was born.
This tear-and-share style bread has it all: A buttery glaze, marinara sauce, sauteed onions and Italian sausage, and two types of Italian cheeses. Don’t let the fork fool you, this is a total finger food. I just didn’t want my lack of manicure to scare you 😛 The best part of this recipe is that it’s totally cool to just get everything premade already and throw it together. So grab yourself a loaf of French bread and a jar of marinara sauce and let’s do this thang.
(Full, printable recipe after the jump.)
First things first, preheat your oven to 375º F and get your onion and hot Italian sausage ready (Yes, you can totally use regular Italian sausage, or even ground beef…or chicken…any meat really).
Now saute them together in a pan until the onions are translucent and the meat is cooked thoroughly. You probably won’t need this much meat, so save some for pasta later.
Now melt half a stick of butter and add some onion powder, garlic powder, and Italian seasoning until you like the way it tastes (I added about 1/2 tsp of each).
And get your cheeses ready! Here I have freshly shredded mozzarella and Parmesan cheeses. I also added a tad more Italian seasoning and worked it into the mixture.
To prepare your bread, cut a series of slices going all the way across, being sure not to cut all the way through the bread. Just a tip: Make sure your slices are completely vertical, not like how I do it here. I seem to have gone with the curve of the bread, but that makes it a little bit more difficult to work with when it’s time to stuff it.
Now flip the bread the long way and slice it up some more.
Here is what you’re looking for in the end—lots of individual chunks of bread that one can pluck away from the rest of the loaf. It sort of reminds me of a blooming onion, no?
Now take your butter and attempt to brush some into every nook and cranny. It was a pain in the ass to do it with this bulky silicone brush so I recommend a standard pastry brush with actual bristles.
Once that’s finished, go in with your marinara sauce. Not too much though. You don’t want the bread to become a soggy mess.
Now, wearing gloves, begin stuffing some of that onion/sausage mixture between the folds. If you really want to make sure everyone gets a bit of sausage with their bite, go ahead and add a tiny pinch of the cheese mixture first.
Now top it with the rest of that cheese, doing your best to really pack it in there so everyone gets an ooey gooey bite.
Place the whole thing into your preheated oven and bake for approximately 15-20 minutes, or until the loaf has developed a nice crust and the cheese is a bubbling gooey mess.
This definitely needs to be served immediately. Not only to keep the cheese gooey, but because it just has to.
I hope you’ll give it a try!
Until next time <3
- 1 loaf French bread
- 1/2 stick (4 tbsp) of butter
- 1/2 tsp of garlic powder
- 1/2 tsp of onion powder
- 1/2 tsp of Italian seasoning
- 1/2 c of marinara sauce (Cold is fine but heated is easier to work with.)
- 1/2 onion, chopped
- 1/2 lb of hot Italian sausage
- 1 cup freshly grated mozzarella and Parmesan cheeses
- Preheat your oven to 375 F
- Saute together your diced onion and Italian sausage until fully cooked. Set aside to cool slightly.
- Melt your butter and stir in your garlic powder, onion powder, and Italian seasoning.
- Make a series of vertical cuts across the loaf, being sure not to cut all the way through to the bottom. Flip the loaf 90 degrees and make another series of cuts going the other way, creating a checkered pattern.
- Brush inside all of the crevices with the melted butter, followed by the marinara sauce.
- Using gloved fingers, stuff in the meat and cheese, making sure to reach every nook and cranny.
- Bake for approximately 15 minutes or until the bread is nice and crusty and the cheese is bubbling. Serve immediately.