WEEKDAYS 11e|10c|p

Michael Symon's Sausage Pepperoni Pizza Rolls

By Michael Symon | Jul 6th, 2016

Michael Symon's Sausage Pepperoni Pizza Rolls
8 Servings

Prep Time: 15 mins
Cook Time: 30 mins
Total Time: 45 mins 

Ingredients:
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)

Directions:
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.

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