Stuffed Sausage and Cheese French Bread

Sometimes as a parent, you’ve had it. HAD IT. The kids had gone on a revolt. They refused to eat anything that I made for them. Food was being wasted, and the kids were cranky from not eating.

As a parent I made an executive decision. I took away the TV, the tablets and yes, even the reading books over fall break and broke out the cookbooks. I got my inspiration from this post. I put the kids in charge of finding and planning two weeks worth of meals that they wanted and would eat. They chose a few tried and true recipes like spaghetti and tacos, but also came up with recipes that were new too that sounded good to them.

sausage and cheese bread

This stuffed sausage and cheese french bread was the choice for our favorite college teams football game night. And it did not disappoint. It was the perfect freezer meal that was ready in 15 minutes in the oven. Love those kind of meals for busy nights. I’ll share our full meal plan + one of our favorite Sunday recipes next time!

sausage and cheese bread

Stuffed Sausage and Cheese French Bread

Serving Size: 6


  • 1 loaf french bread (can be gluten free, regular or whole grain french bread)
  • 8 ounces cream cheese (can do 4oz cream cheese, 4oz greek yogurt if you would like)
  • 1/2 cup diced yellow onions
  • 1 tbsp dried parsley
  • 1 cup chicken or turkey sausage, cut into bite sized pieces
  • 20 slices Canadian bacon, cooked
  • 9 slices (5oz) swiss cheese


  1. Place foot long pieces of tin foil on a clean counter space with the bottom half of the french bread placed on the tin foil. Set aside. In a large bowl, stir together the cream cheese (or cream cheese/yogurt blend), onions, and parsley. Stir until smooth. Blend the sausage into the cream mixture and continue stirring until well mixed.
  2. Spread the mixture evenly over the bottom half of the bread. Top with swiss cheese slices and then Candian bacon. Place the top half of the loaf over the cheese.
  3. Wrap the tin foil around the loaf and place in freezer until ready to eat. Label, date and freeze. Loaf can be frozen up to three months.
  4. To eat: Preheat oven to 400 degrees. (or heat your grill to medium heat). Bake the bread in teh tin foil for 15 minutes. Unwrap and slice the loaf into 6 equal slices.


**I have omitted the turkey sausage before and it tastes just as good!

Recipe adapted from Dream Dinners Cookbook

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  1. This looks like a delicious sandwich! Sure to please even the pickiest of eaters.

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