Michael Symon's Sausage Pepperoni Pizza Rolls
Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins
2 tablespoons extra-virgin olive oil
8 ounces sweet Italian sausage (removed from casing)
1 pound pizza dough (store-bought, room temperature)
1 cup tomato sauce (store-bought, plus more to serve)
2 cups fresh mozzarella (grated)
1/4 cup Parmigiano-Reggiano (freshly grated, plus more to garnish)
1/2 pound pepperoni (thinly sliced)
1 bunch basil (leaves)
pinch chili flakes
Kosher salt and freshly ground black pepper (to taste)
Preheat oven to 425ºF. Allow wrapped pizza dough to sit at room temperature for 30 minutes. Line a baking sheet with parchment paper, lightly grease with oil and set aside.
Meanwhile, place a large saute pan over medium-high heat. Add 2 tablespoons olive oil and sausage. Cook, breaking up with a wooden spoon or potato masher, until well browned, 8 minutes. Set aside to cool.
On a lightly floured surface, roll out pizza dough into a 11"x13" rectangle.
Spread 1 cup of sauce over the dough, leaving a 1-inch border. Top with an even layer of mozzarella, Parmigiano-Reggiano, cooked sausage, pepperoni and basil leaves.
Working with the short end, roll the pizza up like a jelly roll, pinching the seam, and then tuck each end under.
Place pizza roll on prepared baking sheet. Top with a drizzle of olive oil, black pepper, Parmigiano-Reggiano and chili flakes. Using a paring knife, make 3 slits on the top of the roll. Bake for 20-30 minutes, or until golden brown.
Remove and let cool for 10 minutes. Slice and serve with warmed sauce on the side.