Hot Sausage And Mozzarella Roll Recipes

HOT SAUSAGE AND MOZZARELLA ROLL

Steps:

• Thaw dough in refrigerator overnight or room temperature until just soft enough to yield to pressure of a fingerprint. (I doubled recipe #28008 and used it with success).
• Meanwhile prepare filling, place sausage and onion in a large skillet, cook 10 minutes stirring often breaking meat up with the side of a spoon. (If the meat doesn't want to break up -- convince it!).
• Pat out 1 piece of dough to flatten on a lightly floured surface. Roll dough into a 14x9 inch (or there abouts) rectangle. (Turn dough so that the long side is directly in front of you.) Sprinkle half of the cooled sausage, cheeses and parsley on the dough, leaving an inch or two from the far edge. Roll up dough, starting with the long side, enclosing like a jelly roll.
• Transfer roll, seam side down, to a lightly greased cookie sheet and tuck ends under.
• Repeat with remaining dough and filling.
• Brush the tops of both loaves liberally with egg mixture, sprinkle with sesame seeds if you wish. (Mom always did).
• Bake in a moderate oven, 375°, for 20-30 minutes or until crust is golden brown.
• Remove loaves to a serving platter and cut into 1 1/2 inch slices and serve.

SAUSAGE, ONION, AND PEPPERS PIZZA ROLL RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C).
• Heat olive oil in a pan and add sliced peppers and onions.
• Stir and add Italian seasoning and garlic. Cook until peppers and onions are soft and set aside to cool.
• In the same pan, brown the sausage until it's fully cooked and remove from heat to cool.
• Roll out pizza dough into an oval about 14 inches (35 cm) wide and about 8 inches (20 cm) long. Place rolled-out dough on a piece of parchment paper.
• Along the center of the dough, layer the sausage, peppers, ham, salami, provolone, and mozzarella.
• Fold the longer sides in first, one at a time, and pinch the edges to seal.
• Cut off any excess dough and pinch together.
• Flip it over and apply an egg wash to the outside of the dough.
• Carefully, make two to three inch slits on the top for ventilation.
• Bake for 30 minutes, or until golden (times & temperatures may vary depending on the oven).
• Cut into 2 inch (5 cm) pieces & serve with marinara sauce for dipping.
• Enjoy!