ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Jimmy Dean Sausage Herb Bread

Yield 8 to 10 servings


  • 1 package Regular Flavor Jimmy Dean Pork Sausage, cooked, crumbled and drained
  • 24 ounces frozen dough balls (dinner rolls or Texas rolls)
  • 1/2 cup butter, melted
  • 1/4 cup each fresh rosemary and thyme, finely chopped, combined
  • 3/4 cup grated Parmesan cheese

How to Make It

  1. Thaw rolls at room temperature until just soft, about 1 hour. Preheat oven to 350° F. Place butter, herbs and cheese in separate shallow bowls. Roll each dough ball on a lightly floured surface to a 1/8-inch thick circle. Coat each dough circle first with butter, then herbs, then cheese. Lay dough circles evenly into a Bundt cake pan to just cover the bottom, overlapping dough edges slightly. Sprinkle half the cooked sausage evenly across this layer. Repeat with a second layer of dough and remaining sausage. Add third layer of dough; press gently to expel any air. Allow to rise for 1 1/2 to 2 hours at room temperature or until almost doubled in volume. Bake 30 minutes or until golden brown. If top browns too quickly, cover loosely with foil. Remove from oven; cool 5 minutes before turning bread out on plate. Cool another 5 minutes before slicing.