Sausage Pizza Rolls

With the recipes specially made for six people, the Sausage pizza rolls from My Bacon Wrapped Life is one spicy match for a cold beer in a relaxing football night - or just something for dinner. Adapted from food network, try  this scrumptious sausage pizza roll:

2 tbsp. olive oil, plus more for brushing rolls
1 small white onion, diced
1 tsp. dried oregano, divided
Kosher salt
1 clove garlic, minced
1 15-oz can tomato puree
10 large fresh basil leaves, cut into a chiffonade
Pinch of red pepper flakes
Black pepper
8 oz. Italian sausage, sliced into 1/4-inch thick rounds
2 tbsp. shredded Parmesan cheese
1 package Pillsbury refrigerated pizza dough, or about 14 oz. homemade pizza dough
¾ cup Italian blend shredded cheese

  1. Preheat your oven to 425°F. Prepare a rimmed baking sheet by lining it with parchment paper.
  2. Heat 1 tbsp. of olive oil in a medium saucepan over medium heat. Add the onions, ½ tsp. oregano, and ½ tsp. kosher salt and cook, stirring occasionally, for about 5 minutes. Add the garlic and cook 1 more minute. Add the tomato puree, ¼ cup of water, half of the chopped basil, and the red pepper flakes. Bring the sauce to a simmer and cook for about 4 minutes, or until slightly thickened. Taste and season with additional salt and pepper if desired.
  3. Next, heat the second tbsp. of olive oil in a large skillet over medium-high heat. Add the sausage rounds and cook until browned on both sides, about 4 minutes. Transfer to a plate lined with paper towels to drain. Meanwhile, mix the Parmesan with the remaining ½ tsp. oregano in a small bowl.
  4. Divide the dough into 6 equal portions. Roll each into a square-ish shape about 4 inches wide. Working one at a time, spoon 1 tbsp. of sauce on each square. Top with about 2 tbsp. of shredded cheese, 3 sausage rounds, and some basil. Wrap the dough around the filling, being careful to pinch the ends together completely so the filling doesn’t leak out. I folded the top down, then the bottom up, then the sides in to seal the filling in tightly. Place seam side down onto the prepared baking sheet and repeat for the remaining 5 rolls.
  5. Lightly brush the rolls with olive oil and sprinkle evenly with the Parmesan/oregano mixture. Bake until gold and bubbly, about 20 minutes. Serve right away, with the remaining sauce on the side for dipping.
  6. Notes
  7. If your dough tears, don't panic - just patch it up with a piece of dough from a thicker area. I promise, it'll still look fatntastic once it's baked up!

Posted by Diane Araga, on January 20, 2014 at 8:00 AM