Italian Sausage Asiago Bubble Bread
Warm homemade bubble bread has endless variations. This Italian Sausage Asiago Bubble Bread version is so tasty and after rising, the dough pieces look like bread “bubbles” hence, the name. Serve it straight from the oven with warm pizza or marinara sauce for dipping.
Easy Italian Sausage Asiago Bubble Bread
Asiago cheese has such a robust flavor that it really lends a bite to the cheese layer of this bubble bread. It pairs beautifully with the creamy mild mozzarella. How to make Italian Sausage Asiago Bubble Bread: (Scroll down for full printable recipe.)
- Rolls – Arrange the frozen rolls on a sheet of wax paper on the counter. Thaw for 20-30 minutes, then use a sharp knife and quarter.
- Sausage – Cook the the Italian sausage and minced onion until no pink remains. Drain all excess fat from the pan.
- Seasoning – Into a gallon size plastic storage bag shake together the grated Parmesan cheese, dry Italian seasoning, garlic powder, onion powder and garlic salt.
- Melted Butter – Toss the bread pieces in the melted butter then add to the seasonings-cheese mixture. Seal and shake until coated.
- Prepare Pan – Spritz the bottom and sides of a non-stick 13×9 inch metal baking pan with cooking spray. Arrange 1/2 of the quartered rolls on the bottom of the pan.
- Cheese – Sprinkle with shredded mozzarella cheese, Asiago cheese and crumbled sausage.
- Repeat, ending with the final 1/3 of shredded mozzarella cheese and Asiago.
- Let Rise – Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled. Around 1 1/2- 2 hours.
- Bake – Uncover and bake at 375°F for 35-40 minutes or until puffy and golden.
- Pull apart and serve with warmed pizza sauce for dipping.
How to Make the BEST Italian Sausage Bubble Bread
- Ingredients you’ll need to make Italian Sausage Asiago Bubble Bread: 24 frozen dinner rolls thawed but still cold, sweet or spicy Italian sausage, minced sweet onion, grated Parmesan cheese, dry Italian seasoning, garlic powder, onion powder, garlic salt, shredded Mozzarella cheese, shredded Asiago cheese, butter, pizza sauce.
- Kitchen tools you’ll need: Skillet 13×9 inch pan, cheese grater, sharp knife and cutting board, small bowl, pastry brush, measuring cups and spoons.
- I prefer to bake this bread in a 13×9-inch pan. so that more of the bread pieces can become tasty and browned. It’s a savory monkey bread of sorts and fun party food, too.
- You can use sweet or spicy Italian sausage in this recipe depending on your preference.
- If you’d like to assemble the night before instead of allowing the bread to rise at room temperature, cover and refrigerate. Bring to room temperature then bake accordingly.
- Have plenty of warm homemade pizza sauce to serve on the side then pull apart and enjoy. We’ve enjoyed this bread as an appetizer, as well as a side dish along with spaghetti and lasagna.
- Store baked Italian Sausage Asiago Bubble Bread wrapped in foil chilled in the refrigerator for up to 3 days.
- Reheat gently in the microwave or in an air fryer.
More Easy Bread Recipes to Make
- Supreme Pizza Pull Apart Bread is a party sensation.
- Pull Apart Sausage Egg and Cheese Rolls will start your morning right.
- Ham and Swiss Poppy Seed Rolls are a holiday favorite snack to make.
- Stuffed Cheeseburger Rolls are like mini sliders.
- Pull apart Poppy Seed Cheddar Turkey Sliders with cranberry sauce.
- A super popular sweet variation you may enjoy are these Pull Apart Cinnamon Sugar Bread Sticks.
- You may also like to try this Little Caesars Copycat Crazy Bread from CopyKat Recipes.
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Helpful Kitchen Items:
Italian Sausage Asiago Bubble Bread
Servings: 12 people
Ingredients
- 24 frozen dinner rolls thawed but still cold [see Cook’s note]
- 1 lb sweet or spicy Italian sausage, casings removed
- 1/4 cup minced sweet onion
- 1/2 cup grated Parmesan cheese
- 1 tsp dry Italian seasoning
- 1 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp garlic salt
- 2 cup shredded Mozzarella cheese divided
- 1 cup finely shredded Asiago cheese divided
- 1/2 cup butter melted
- 12 oz jar pizza sauce warmed
Instructions
- Arrange the frozen rolls on a sheet of wax paper on the counter. Thaw for 20-30 minutes, then use a sharp knife and quarter.
- In a large skillet over medium high heat cook the the Italian sausage and minced onion until no pink remains. Drain all excess fat from the pan. Set aside to cool.
- Seasoned Coating – Into a gallon size plastic storage bag toss together the grated Parmesan cheese, dry Italian seasoning, garlic powder, onion powder and garlic salt.
- Coat the bread pieces in the melted butter then add to bag with the seasonings-cheese mixture. Seal and shake until coated.
- Spritz the bottom and sides of a non-stick 13×9 inch metal baking pan with cooking spray. Arrange 1/2 of the dough pieces rolls on the bottom of the pan. (At this point, they won't touch, the bread still has to rise.)
- Over the rolls sprinkle 1/3 of the shredded mozzarella cheese, 1/2 of the Asiago cheese and 1/2 of the crumbled sausage.
- Repeat layers ending with the final 1/3 of shredded mozzarella cheese and Asiago.
- Cover with plastic wrap and allow the rolls to rise in a draft free place until doubled. Around 1 1/2- 2 hours.
- Uncover and bake at 375°F for 35-40 minutes or until puffy and golden.
- Pull apart and serve with warmed pizza sauce for dipping.
Notes
The rolls used in this recipe were Rhodes White Dinner Rolls. You can use your favorite brand.
Tried this recipe?Mention @melissassk or tag #melissassk!
Aww thanks Dona!
This looks so yummy, Melissa! Can’t wait to try it!
For this recipe the regular size rolls were the ones I used. The Texas rolls will work, but obviously will be bigger.
This looks awesome. It would be a great addition to any Super Bowl party buffet. We are kicking off a Snacks for Super Bowl XLIX party. I hope you can run on over and share this.
Wishes for tasty dishes,
Linda
http://www.tumbleweedcontessa.com/blog/snacks-for-super-bowl-xlix/
Can this be put together ahead and refrigerated overnight to be cooked in the morning??
Yes, no problem!
What size rolls do you use for this recipe? Right now I have two sizes in my freezer. Texas size that are 2 oz. each, and regular size that are 1 1/3 oz. each.
Oh! This looks yummy!
Arthur
http://www.arthur-in-the-garden.com