Cheesy Apple and Sausage Stuffing Pull-Apart Bread

Recipe

Side Dish
Cheesy Apple and Sausage Stuffing Pull-Apart Bread

Primary Media

Plate of cheesy apple and sausage stuffing pull-apart bread

User Rating

4.25 out of 5 stars
Rate it:
8 ratings

Recipe Data

12
Servings
30min
Prep
1hr15min
Total

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Description

The only way to describe this pull-apart bread is like a savory monkey bread, stuffed with all your favorite foods.

Recipe Tags

Servings and Ingredients

Ingredients
Serves 12
QuantityIngredientAdd
3 c.Hy-Vee all-purpose flour
1 ¼ tbsp.Hy-Vee salt, divided
1 c.Hy-Vee 2% milk, warmed
1 tbsp.Hy-Vee granulated sugar
1(1/4 oz) pkg active dry yeast
3 tbsp.olive oil, divided
2(about 4 oz each) mild Italian sausages, casings removed and crumbled
1onion, finely chopped
1stalk celery, finely chopped
1apple, cored and finely chopped
2 tbsp.chopped fresh sage
¼ tsp.freshly ground Hy-Vee black pepper
c.Hy-Vee butter, melted
3 clove(s)garlic, minced
2 tbsp.chopped fresh parsley
1 c.shredded aged Cheddar cheese

Directions

  1. Combine flour with 1 teaspoon salt; set aside. In large bowl, stir warm milk with sugar; stir in yeast. Let stand for 10 minutes or until starting to foam; stir in 2 tablespoons olive oil. Stir in flour and salt mixture until shaggy dough starts to form.
  2. Transfer to lightly floured surface. Knead dough for 8 to 10 minutes or until smooth and elastic; transfer to oiled bowl. Cover with plastic wrap; let rise for about 1 hour or until doubled in volume.
  3. To make stuffing, in skillet, heat remaining 1 tablespoon oil over medium heat; cook sausage for 5 to 8 minutes or until cooked through. Add onion, celery, apple, sage, remaining 1/4 teaspoon salt and pepper. Cook for 8 to 10 minutes or until vegetables are tender. Let cool completely.
  4. To assemble, grease a 9-by-5-inch loaf pan. Roll out dough on lightly floured surface to a 20-by-10-inch rectangle. Stir together melted butter, garlic and parsley; set 2 tablespoons aside. Brush remaining butter mixture over dough; sprinkle stuffing and Cheddar cheese on top. Cut dough lengthwise into 4 strips and crosswise into 3 strips to make 12 smaller rectangles; fold each rectangle into pockets to enclose stuffing. Place into loaf pan one by one, pressing together to fit all pockets. Brush reserved butter mixture over top; cover and let stand for 30 minutes.
  5. Preheat oven to 400 degrees.
  6. Place loaf pan on foil-lined baking sheet; bake for 30 to 35 minutes or until bread is golden brown. Cool in pan for 15 minutes. Remove from pan and serve warm.
  7. Tip: Use hot Italian sausage for a spicy kick.

Nutrition facts

Servings

290 Calories per serving

Amounts Per Serving

  • Total Fat: 15g
  • Cholesterol: 30mg
  • Sodium: 430mg
  • Total Carbohydrates: 31g
  • Protein: 9g

Daily Values

0%
Vitamin A 8%
0%
Vitamin C 4%
0%
Iron 10%
0%
Calcium 10%

Recipe Source:

Hy-Vee.