Baked Pizza Rolls with Sausage and Ricotta

Rollino al Forno con Salsiccia e Ricotta

Cooking With Nick Stellino
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Ingredients:

1 recipe Sicilian Style Pizza Dough
1 pound Spicy Italian Style Sausages, casings removed
1 Tablespoon Olive Oil
1 cup Ricotta Cheese
1 cup freshly grated Romano Cheese
1 Egg
¼ teaspoon Salt
½ teaspoon freshly ground Black Pepper
Egg Wash

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Makes 16 6-7” rolls
Printable Version
Make the Sicilian Style Pizza Dough.
Fry the sausage meat in the olive oil over medium high heat, breaking it up with a wooden spoon, until it is nicely browned and cooked through 5-6 minutes. Drain the cooked meat on paper towels. Set aside to cool. The sausage should be finely crumbled, if it is not, chop it with a knife.
In a medium bowl, stir together the ricotta, grated cheese, egg, salt and pepper.
Divide the raised dough equally into 16 balls. On a lightly oiled surface, roll or pat the balls into 4"x 6" rectangles. Spread 1 tablespoon of the cheese mixture evenly over the rectangle and sprinkle with a heaping tablespoon of the sausage. Roll the dough up into a long cigar shape. Place the roll, seam side down onto a flour or cornmeal dusted baking sheet. Repeat with the remaining ingredients. Cover the rolls with a clean dry cloth and let rise for 15-20 minutes.
Bake the pizza rolls in a preheated 475 degrees for 8-10 minutes, until the tops are dark brown. Remove from the oven, brush lightly with the egg wash and return to the oven to glaze for 1 minute.
Let the rolls cool slightly and serve warm.
Chef's Note:
These rolls are good on their own, or excellent served with a dipping sauce such as Nick’s Spicy Tomato Sauce.
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