Rotolo di Salsiccia | Sausage Roll

The infamous Sausage Roll! I grew up eating this delicious spicy sausage roll. It is something my Grandmother made often. My family and friends can not stop eating this antipasto when I make it for them. I love to have a slice with a glass of Poggio Grande Piano.

To make this vegan-friendly, substitute the sausage with a plant-based sausage. I like Impossible Meat or Beyond Meat. Both have a spicy version that is perfect for this recipe.

Receipt Date: August 7, 2020

Difficulty: Easy

Measurements: Imperial (US)

See ingredients, directions and pairings.

Ingredients

1 pound Spicy Italian Sausage, Pork or Turkey, removed from casing

1 Pizza Dough Ball, for homemade dough see my recipe for Homemade Basic Bread and Pizza Dough

Pinch of Red Chili Flakes

EVOO

Pinch of Sea Salt Flakes, to sprinkle on top

Directions

Preheat oven to 400 degrees. Brown the sausage over medium-high heat. Season with red chili pepper flakes. Roll out the pizza dough on a lightly floured surface, creating a large rectangle. Using a slotted spoon, in case there is any liquid or fat that was rendered while cooking, transfer the sausage to half of the dough, allowing enough dough to roll it up like a jelly roll. Tuck the ends under. Drizzle EVOO over the entire roll, Sprinkle with sea salt flakes. Add a small amount of EVOO to a baking sheet, so the roll does not stick to the pan. Transfer the roll to the greased baking sheet. Bake for about 20 minutes, or until golden brown. Allow to cool for 5 minutes before slicing. Serve immediately.