Sausage & Pepper Rolls

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Pizza night in my house is a must every week! These rolls are so easy and delicious and can be filled with any ingredients your like. I’ve made sausage and peppers, pepperoni, Stromboli and chicken parm versions! So versatile your family is going to love this!

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Sausage & Pepper Rolls

All the flavors of sausage and peppers in one bite!
Course Main Course
Cuisine Italian
Keyword lasagna pizza, Sausage & pepper rolls, sausage & peppers

Ingredients

Pizza Dough

  • 420 g 00 Flour or AP Flour
  • 230 g Warm Water
  • 7 g Salt
  • 8 g Active Dry Yeast
  • 5 g Sugar
  • 14 g Extra Virgin Olive Oil

Filling

  • 1 lb Ground Sweet Italian Sausage
  • 2 Bell Peppers, deseeded and sliced
  • 2 Yellow Onions, sliced
  • 1 Garlic Clove, minced
  • 1 tsp Red pepper flakes
  • 1 tbsp Dry Oregano
  • Salt & Pepper to taste
  • 3 tbsp Olive Oil
  • Water if needed
  • 6 slices Sharp Provolone
  • 12 slices Mozzarella (low moisture)
  • Grated Pecorino Romano Cheese
  • 1 Egg

Pizza Dipping Sauce

  • 1 28oz can Crushed Tomatoes
  • 1 Garlic Clove
  • 1/2 tsp Dry Oregano
  • Fresh Basil to taste
  • Salt & Pepper to taste
  • 2 tbsp Olive Oil

Instructions

Pizza Dough

  • To the bowl of a stand mixer, add warm water, yeast and sugar. Let it sit for 10 minutes to bloom.
  • Once foamy, add the flour, salt and olive oil. Using the dough hook attachment, mix he dough for 5 minutes until it releases from the sides of the bowl. Remove the dough, oil the bowl, place the dough back in and cover. Let it rise in a warm place for 1-2 hours or until doubled in size.

Filling

  • Add olive oil to a saute pan, add onions, red pepper flakes, bell peppers and garlic. Season with salt, pepper and oregano. Place the cover on and cook for about 20 minutes or until peppers have softened and cooked down. Make sure to stir occastionally. You may need to add water if the mixture dries out.
  • Set aside to cool.

Assembly

  • Onto a floured surface, roll out the dough to approximately 12 x 16 inch rectangle. Layer the provolone, mozzarella, sausage and peppers onto the dough.
  • Starting on the long edge, roll the dough tightly and seal the seam well.
  • Using a sharp knife, cut 1 1/2 – 2 inch wide pieces. Oil a 9×12 baking pan.
  • Place the pieces cut side up into the baking pan. Cover and let it rise until puffy while the oven is preheating at 400℉.
  • Prepare the egg wash, by whisking an egg with a tbsp of water. Brush the tops of the rolls with egg wash and sprinkle with grated cheese.
  • Bake for 35 – 40 mins or until golden brown.

**Make Ahead Option****

  • Once your cut the rolls and place them into the baking dish, cover them tightly with plastic wrap and place them into the refrigerator overnight.
  • The next day take them out 2 hours before you are ready to bake them so they can come to room temp and puff up. Brush with egg wash and sprinkle with cheese and bake!

Pizza Dipping Sauce

  • To a medium sized pot, add olive oil and whole garlic clove. Saute until fragrant, add crushed tomatoes and season with salt, pepper, oregano and basil. Cook for 15 mins on low medium, stirring occasionally.

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