Unlike pub style Sausage Rolls made with puff pastry and served in bite sizes, this Italian version features lots of spicy sausage meat, peppers and mozzarella cheese rolled in a pizza dough.
What’s not to love about pizza fillings rolled into a log and baked until golden brown? You can choose any filling options you like. You can make a meatless version. You can serve your Italian Sausage Roll with some Marinara Sauce. Or not. You can eat it with a knife and fork, or if you can stand to wait until it’s cool enough, you can pick up a slice and eat it with your hands.
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You might be thinking, isn’t this a Stromboli? Or Calzone? Is it the same as Panzerrroti? My Italian American friend who shared this with us calls it an Italian Sausage Roll, but it’s most similar to a Stromboli which did originate in the United States. I was told at a popular Italian Restaurant that Calzones have Ricotta cheese and are folded into half moons and baked. Panzerotti are shaped like a calzone but typically fried. A Stromboli is rolled instead of folded and meant to serve multiple people.
So is this a meal? You can serve Italian Sausage Roll with a side salad and you’ve got a pretty delicious dinner. Or enjoy it as an afternoon happy hour treat or late night snack! Just like pizza. Unlike pizza, you can load up on the fillings because they won’t weigh down the crust since they’re all rolled up inside. And if you tend to avoid making your own pizza because it’s a challenge sliding it onto a hot baking stone, your problem is solved. Since there’s no sauce inside, you need lots of cheese to help the fillings stick to the dough so they don’t fall out when you cut your roll into slices.
A typical store bought pizza dough ball is around 650 grams or about a pound and a half. That amount is meant to make 2 thicker crust or 3 thin crust pizzas. So if you wanted to make your own dough, consider that amount when deciding on the recipe ratio. If the dough is frozen, thaw it over night in the fridge, then let it sit at room temperature at least a few hours so it has time to warm and rise. Punch down the dough to get rid of any air bubbles and roll it into an oval shape on a floured surface.
Spread the shredded cheese close to the edges leaving about an inch or two at one long edge and top with cooked and drained crumbled Italian sausage, sautéed peppers and pickled hot peppers. If you like it really spicy, choose hot sausage, otherwise use regular Italian sausage meat or sausages with the casings removed. A package of 4 or 5 medium sized sausages is about the right amount which would be somewhere around a pound and a half. Once the meat is browned, use the same pan to sauté the peppers for added flavour.
Start rolling from the long edge where the fillings are closest to the edge and roll as tightly as possible into a tube.
Gently move the roll onto a parchment lined baking sheet, seam side down and tuck the ends under to keep the filling inside. If your roll is longer than your baking sheet you can curve it to fit.
Pizza dough needs to be baked in a very hot oven and Italian Sausage Rolls are no different. Make sure the oven is preheated to at least 425 degrees. You can let the roll rest while the oven preheats and it may even rise a little which is OK. You’ll get a nice golden colour if you brush the dough lightly with olive oil before baking. Once the dough is very brown and crusty and it sounds hollow when you tap the outside, it’s done.
Allow your roll to rest at least 10 minutes, slice and serve warm or room temperature, with or without Marinara sauce. This version is exactly how we enjoy Italian Sausage Roll. But feel free to share your favourite fillings and ideas in the comments below! Here’s the recipe:
Italian Sausage Roll
Ingredients
- 1 fresh or frozen pizza dough ball 650 grams or 1½ pounds
- 1 ½ lb hot or mild Italian sausage meat, cooked and drained if using sausages, remove meat from casings
- 2 cups shredded mozzarella cheese
- 2-4 Tbsp hot pickled pepper rings, drained well adjust amount according to heat tolerance
- 1 sweet pepper, sliced into strips and sautéed use red or yellow for best presentation
- 1 Tbsp olive oil
- ½ cup Marinara sauce if desired for dipping
- flour for dusting rolling surface
Instructions
- Thaw pizza dough according to package instructions and allow to come to room temperature.
- Meanwhile, sauté sausage meat until well browned, breaking up any large pieces. Drain well and remove to paper lined plate.
- Slice sweet peppers into thin strips and sauté in same pan until soft.
- Measure out desired amount of hot peppers and drain well on paper towel. Cut into small pieces. Shred cheese.
- On a floured surface, punch down dough, then roll into a long oval, approximately the length of the baking sheet you are using. Top with shredded cheese to edges, leaving a few inches at one long edge. Scatter sausage and peppers evenly.
- Starting at long edge where filling is closest, roll tightly into a log. Tuck ends under and gently move onto a parchment lined baking sheet, seam side down. Curve roll to fit on baking sheet if required. Brush top with olive oil.
- Bake at 425° for 15 - 20 minutes until top is well browned and roll sounds hollow when tapped.
- Allow to rest at least 10 minutes before slicing. Slice into approximately 12 slices. Can be served warm or room temperature with Marinara sauce if desired.
This sounds fabulous! This is a must try recipe for sure. 👍
You’ll have to let me know what fillings you choose!