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.
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.
Helpful Tips for Making Bubble Bread
- I prefer to bake this bread in a 13 x 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 may use sweet or spicy Italian sausage in this recipe.
- 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.
- You may also like to try this Little Caesars Copycat Crazy Bread from CopyKat Recipes.
When to Serve Bubble Bread
We've enjoyed this bread as an appetizer, as well as a side dish along with spaghetti and lasagna. It's also a tasty option to have with soup and beans like these Italian white beans from My Recipes.
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Helpful Kitchen Items:
Italian Sausage Asiago Bubble Bread
- 24 frozen dinner rolls thawed but still cold [see Cook's note]
- 1 lb sweet or spicy Italian sausage, casings removed
- ¼ cup minced sweet onion
- ½ cup grated Parmesan cheese
- 1 teaspoon dry Italian seasoning
- 1 teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon garlic salt
- 2 cup shredded Mozzerella cheese divided
- 1 cup finely shredded Asiago cheese divided
- ½ cup butter melted
- 12 oz jar pizza sauce warmed
- 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, cook the the Italian sausage and minced onion until no pink remains. Drain all excess fat from the pan. Set aside to cool, or this can be done in advance and chilled, if preferred.
- Into a gallon size plastic storage bag, shake together the grated Parmesan cheese, dry Italian seasoning, garlic powder, onion powder and garlic salt.
- Toss the bread pieces in the melted butter then add to the cheese mixture. Seal and shake until coated.
- Spritz the bottom and sides of a non-stick 13 x 9 inch metal baking pan with cooking spray. Arrange ½ of the quartered rolls on the bottom of the pan. At this point, they won't touch, the bread still has to rise.
- Over the rolls, sprinkle ⅓ of the shredded mozzarella cheese, ½ of the Asiago cheese and ½ of the crumbled sausage.
- Repeat, ending with the final ⅓ 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 ½- 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.
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,
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.
Arthur in the Garden!
Oh! This looks yummy!