Total Time
Prep 15 mins
Cook 30 mins

This is a beautiful potluck item, besides tasting like a little bit of heaven. I've made it for years and got the recipe from one of our potlucks at work years ago.

Ingredients Nutrition


  1. Fry and scramble sausage in frying pan.
  2. Drain off fat.
  3. In a bowl, mix sausage, spinach, garlic, Italian seasoning, and half of mozzarella cheese; mix well.
  4. With rolling pin, roll out dough very thin in a rectangle. Sprinkle 1/2 the sausage mixture on 1 loaf of bread and fold sides in and pin with toothpicks to hold.
  5. Put on cookie sheet.
  6. Do other loaf the same way.
  7. Brush with egg white and bake at 350° for 25 minutes or till light golden brown.
  8. Let cool a little.
  9. Slice into about 2 inch slices and ENJOY!


Most Helpful

This made a beautiful (and HUGE) sausage and spinach loaf when I halved the recipe. I think I could have fed at least 6 with the one loaf. The flavors were very nice all together, but it was missing something. Next time I make this (and I will make it again), I will add a sauce for dipping, perhaps a good marinara sauce. Thanks for posting this recipe, Darlene!

Terri F. February 15, 2002

This was easier to make than I thought and it was a hit as an appetizer! I went exactly by the recipe, except since I'm not too good at rolling out dough, the loaves were oblong shaped, but still tasted good. I also used the idea of having a marinara sauce for dipping. This would also work well as a main entree, maybe adding some mushroomsand onion, and serving with a salad. Any way you eat it, it will be good!

Paulette February 06, 2003

I took it to a potluck last night and everyone was raving about it. I will admit that I did up the garlic to 3 cloves but I always up the garlic in recipes. I also added some fresh grated parmesean cheese simply because I like it. For some reason it took longer that the listed time for mine to bake. I was going to serve some marinara sauce eith it but forgot to bring it. No one seemed to miss it.

Mysterygirl September 30, 2005

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