Armadillo Bread- Cream Cheese and Sausage Stuffed Bread

Armadillo Bread 4

Testing out different fillings for stuffed bread is one of my favorite things to do in the kitchen.  Armadillo Bread was my most recent success.  It is unbelievably creamy and highly addicting.  This bread will definitely be a regular for game day celebrations!

Armadillo Bread with Cream Cheese and Sausage

  • Servings: 10-20
  • Difficulty: easy
  • Print

Ingredients:

-3 Loaves of Frozen Bread Dough, thawed according to package directions

-1 lb ground Breakfast Sausage (I use the Hot kind)

-1 can of Rotel

-2 packages of Cream Cheese

– 1/2 package of Sliced Pepperoni

-1/3 cup Shredded Cheddar (for Garnish)

-Italian Seasoning (for Garnish)

Directions:

  • Thaw the bread dough using the instructions on the package.
  • Preheat the oven to 400 degrees F
  • Brown the breakfast sausage and let cool/strain on a plate of paper towels
  • In a glass bowl mix the cream cheese, sausage, and can of Rotel and heat in the microwave until melted, stirring every other minute.  This part of the recipe is actually a popular dip!
  • Set cream cheese filling aside to cool.
  • Line a cookie sheet with parchment paper and carefully stretch out one loaf of bread dough.  Work the dough slowly, if you start pulling aggressively it will rip.  Gravity is your friend when stretching out dough.  Once the dough is stretched to double the size, spoon in 1/3 of the cream cheese filling.  Then lay pepperoni on top of the cream cheese layer.  (1 layer of pepperoni is good, too many causes grease to leak out)
  • Pick up the two edges of the dough and bring together to seal in the filling.  Pinch the seam to make sure there are no holes.  Position loaf seam side up on cookie sheet to make room for the second one.  Seam side up helps to prevent the stuffing from spilling out if seams aren’t fully closed.  Sprinkle some of the cheddar and Italian seasonings on top for a beautiful garnish.
  • Repeat with the other 2 loaves.  Two loaves generally fit on one cookie sheet.
  • Bake for 10-15 minutes or until golden and bubbly on top.  I recommend for your first time, baking just one loaf to start in order to figure out your oven cook time.

*Be careful when consuming, filling is molten hot when fresh out of the oven.

All photos are property of Katy from http://www.redbirdrecipes.com

Armadillo Bread1

Cream cheese and sausage filling oh my!

Armadillo Bread 3

Right before it goes into the oven!  

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