Pizza Dough Sausage Roll
The key to this sausage pizza roll is the baking steel which gets very hot and cooks the bottom of the roll. Serve with a side of marinara and enjoy!
- 1/2 pound of premade pizza dough
- 4 ounces spicy Italian sausage, or sausage of your choice
- Extra virgin olive oil, for brushing
- Optional pecorino, garlic oil, dried oregano for sprinkling
Adapted from bakingsteel.com
Remove dough from refrigerator and let rest to room temperature.
Preheat oven with baking steel on top shelf at 500 F for one hour.
Remove sausage from casing, place in the center of a 12 inch long plastic wrap. Take a second piece of plastic wrap and place on top.
Using a rolling pin, press and roll the sausage into a patty by about 9 inches x 6 inches. Refrigerate until needed.
Flour your work surface and stretch or roll the dough to about 12 x 8 inches.
Position the dough long side facing you. Remove sausage from fridge and peel off top piece of plastic wrap.
Using the bottom piece of plastic wrap flip and center the sausage on the dough, positioning it 1/2 inch from the edges. Remove plastic wrap. Trim and leave a 1 inch border around all sides.
Fold up the border of the dough nearest you and then continue to roll up as you would a stromboli or jelly roll. Turn the roll seam side up and stretch the edge of the dough over to compact the roll as much as possible. Press on the seam to seal and pinch it closed. Pinch and close the ends.
Brush the top with olive oil. Brushing the dough with oil will help soften it and prevent it from shattering when the roll is cut.
Carefully launch the roll onto the baking steel and bake for 7 minutes. Lift and rotate 180 degrees and bake for another 3 or 4 minutes.
Transfer roll to a cutting board and let it rest for 2 to 3 minutes.
Add some seasonings, pecorino, oregano, pepper flakes. Slice on a diagonal into 6 or 8 pieces.
This can also be served with a dabble of fresh tomato sauce.