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Italian Sausage Asiago Bubble Bread

Italian Sausage Asiago Bubble Bread

Course Appetizer, Bread
Cuisine American, Italian Inspired
Keyword bubble-bread-recipes, Italian-sausage-Asiago-cheese-bread, Italian-sausage-bubble-bread
Prep Time 25 minutes
Cook Time 40 minutes
Rise time 2 hours
Servings 12 people
Author Melissa Sperka


  • 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 Mozzerella cheese divided
  • 1 cup finely shredded Asiago cheese divided
  • 1/2 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 1/2 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 1/3 of the shredded mozzarella cheese, 1/2 of the Asiago cheese and 1/2 of the crumbled sausage.
  • Repeat, 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.


The rolls used in this recipe were Rhodes White Dinner Rolls.