Ground Meat Bread - Easy Cajun Stuffed Bread

6 servings Prep: 15 m Cook: 30 m Total: 45 m Beginner
5.0/5 (1)
Ground Meat Bread - Easy Cajun Stuffed Bread
I can remember when this recipe was first given to me. I must have cooked every week for months because my children loved it! This easy Cajun stuffed bread uses crescent roll dough, ground meat, smoked sausage, and cheese for a kid-friendly weeknight dinner or party appetizer that’s ready in 45 minutes.

Ingredients

6 servings
  • 1 can crescent rolls
  • 1/2 pound ground meat or ground pork
  • 1 cup Cheddar or Mozzarella shredded
  • 1/2 onion chopped fine
  • 1 celery stalk chopped fine
  • 1/2 cup or more smoked sausage diced small
  • salt and pepper or Cajun Spice to taste
  • 1 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • jalapeno pepper optional

Step-by-Step Instructions

  1. In a medium pan, brown the meat. Add the sausage, onion and celery and cook until wilted, about 8-10 minutes. Season to taste with salt and pepper, if needed. Drain well. (If I am using ground meat I like to add garlic powder and onion powder.)
  2. Roll out the dough together as one piece on a greased cookie sheet. Layer the cheese and meat mix on 1/2 of the dough. Flap the dough over and pinch the sides closed.
  3. Bake at 350 degrees until golden brown, about 10 to 15 minutes. Slice after baking.
  4. For a shiny crust brush with egg white slightly whipped before baking or brush with melted butter after baking.
  5. If using frozen bread dough instead of crescent rolls, follow baking directions on package.

Common Problems and Solutions

Q: Why is my stuffed bread soggy?

A: Make sure to drain the meat mixture very well after cooking. Excess grease or moisture will make the bread soggy. Pat the mixture with paper towels if needed before adding to the dough.

Q: Can I make this ahead of time?

A: Yes! You can assemble the stuffed bread, wrap it tightly, and refrigerate for up to 4 hours before baking. You can also freeze the unbaked bread for up to a month - just add a few extra minutes to the baking time if baking from frozen.

Q: The dough tears when I try to fold it over. What am I doing wrong?

A: Don't overfill the bread - use only half the dough surface for the filling. If using crescent rolls, pinch the perforations together first to create one solid sheet before adding filling.

Tips and Techniques

For extra flavor, brush the top with melted butter mixed with a pinch of garlic powder right after it comes out of the oven. If you like it spicy, dice up a jalapeno and add it to the meat mixture, or use pepper jack cheese instead of cheddar.

Ingredient Substitutions

  • crescent rolls: pizza dough or frozen bread dough
  • ground meat or ground pork: ground turkey or ground chicken
  • smoked sausage: andouille sausage or kielbasa
  • Cheddar or Mozzarella: Pepper Jack or Monterey Jack

Equipment Needed

  • medium skillet
  • cookie sheet or baking sheet
  • cutting board
  • knife

Historical Context

Stuffed bread is a Louisiana tradition that likely has roots in both French and Italian influences. This streamlined version became popular in the 1980s-90s when refrigerated crescent roll dough made it possible to create the beloved flavors of traditional stuffed bread without the time-intensive process of making yeast dough from scratch.