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Italian Sausage Rolls
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Italian Sausage Rolls

Italian Sausage Rolls

I've always loved British-style sausage rolls - puff pastry, sausage, deliciousness. And these are like their bigger, bolder and louder Italian cousin. Store-bought dough, Italian sausage, onions, peppers, cheese, seasoning and suddenly you’ve got something that feels bakery-level without the bakery price or effort. Cut them thick, or thin and everyone will be smiling.

Serves 6-8 as an appetizer

Ingredients

  • 1 pound Italian sausage, sweet or hot, your call
  • 1 tablespoon olive oil
  • 1 small yellow onion, thinly sliced
  • 1 red bell pepper, thinly sliced
  • 3 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1/2 teaspoon crushed red pepper flakes (optional)
  • Kosher salt and coarse ground black pepper
  • 1 pound pizza dough, store-bought or homemade
  • All-purpose flour, for dusting
  • 1 1/2 cups shredded mozzarella
  • 1/2 cup grated parmesan
  • 1/2 cup loosely packed chopped parsley
  • 1 large egg
  • Garlic powder

Directions

  1. Remove sausage from casings if needed
  2. Heat oil in a skillet over medium heat, add sausage and cook, breaking it up, until browned and cooked about 75% of the way - still a little pink is ok
  3. Add the onion and red pepper and cook until softened, about 5 minutes, then stir in the garlic, oregano, red pepper flakes, and a few grinds of black pepper - cook 30 seconds more, remove from heat, let cool slightly and stir in the mozzarella and parmesan
  4. Heat oven to 400 and line a baking sheet with parchment
  5. Lightly flour your counter and roll the dough into a rectangle, roughly 12 x 17 inches - don’t stress the shape
  6. Spread the sausage mixture evenly over the dough, leaving about a 1 inch border, then tuck in the sides and roll it up lengthwise like a jelly roll and place it seem-side down on the parchment
  7. Beat the egg with a tablespoon of water, and brush all over, then sprinkle the top lightly with garlic powder and black pepper
  8. Cut a few slits in the top to let steam escape, and bake 30 to 35 minutes, until deep golden brown and cooked through
  9. Let rest 10 minutes before slicing

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