Get Your Schnitzel Girl Weekly Recipes Delivered To Your Inbox!

We’re always cooking something good, whether its Old World, New World, or out of this World!  Please subscribe and don’t miss a single recipe!

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Spinach Cheese Wellington

  • Author: Liz
  • Total Time: 1 hour
  • Yield: 8-10 servings 1x


This beautiful, tasty appetizer looks like you’ve worked all day to make it, but it takes surprisingly little time.  Spinach, sausage and cheeses are rolled within bread dough jelly roll fashion and then baked.  This can be served warm or cold – I prefer to let it sit and reach room temperature before serving if its been in the frig.


  • 1 package refrigerated pizza dough (such as Pillsbury)
  • 110 oz package frozen chopped spinach
  • 1/2 lb hot pork sausage
  • 1 egg, beaten
  • Approx 6 oz shredded Mozarella cheese
  • Approx 1/2 cup grated or shredded Parmesan cheese


  1. Thaw the spinach and squeeze out as much moisture as you can.  I have found the best way to do this is to place the spinach in a tea towel, in the shape of a log, then roll the towel around the spinach tightly and squeeze firmly.
  2. Brown the sausage, breaking it into the smallest chunks possible.  Drain off excess fat.
  3. Place the spinach in a large bowl.  Add the beaten egg and combine well.
  4. When the sausage has drained and cooled enough to handle, place it in the bowl with the spinach mixture and combine all well.
  5. Open the pizza bread, place on a flat clean, lightly floured surface and using a rolling pin, roll the dough out to about 1/4 inch thickness, maintaining its rectangular shape.
  6. Spread the spinach/sausage mixture evenly across the surface of the dough.
  7. Spread the two cheeses evenly over the top of the spinach/sausage mixture.
  8. Roll the dough up jelly roll fashion, starting at the short end.  You don’t need to roll it up super tightly, but do roll it up evenly.
  9. Seal the ends and the seam up so that the filling remains inside during baking.  Place the bread roll, seam side down, on a baking sheet.
  10. Place in a preheated 375 degree oven and bake for 20 minutes.  Remove and allow to cool before slicing.
  11. ENJOY!


The first time I made this, I used frozen Bridgeford white bread.  I thawed it and allowed it to rise before proceeding.  Letting it rise was a waste of time of course :).  It was pretty hard to roll out into a nice rectangle.  In fact it was impossible.  I finally settled on what looked like a blob that was about the right thickness.  I managed to complete the process and the result was delicious.  If you can find frozen or refrigerated french bread dough, it would be a great substitute, and skip the rising process if it is frozen dough.  The Pillsbury pizza dough was easy to work with and produced a yummy appetizer.

  • Prep Time: 40 mins
  • Cook Time: 20 mins
  • Category: Appetizers
  • Method: bake
  • Cuisine: American

Keywords: cheese bread, bread, sausage cheese bread, Wellington, appetizer, appetizers,



Head Cook

 I’ve always loved cooking, and spent many years working on the food & beverage side of the hospitality industry, which served to increase my interest in food, wine and entertaining.