Prep 15 mins
Cook 40 mins
These easy and tasty sausage rolls are great for get togethers - a hit with the guys!
- 1 1⁄2 lbs lean pork sausage
- 1⁄4 cup chopped onion
- 1⁄2 cup sliced mushrooms (optional)
- 3 tablespoons dry red wine (optional)
- 3 eggs, beaten
- 1 tablespoon finely chopped fresh basil
- 1⁄4 teaspoon ground allspice
- 1⁄4 teaspoon ground garlic powder
- 1⁄2 teaspoon ground sage
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon black pepper
- 2 cups grated mozzarella cheese
- 1 cup grated parmesan cheese
- 2 dashes Tabasco sauce, to taste (optional)
- 2 (1 lb) packages pizza dough (available in refrigerator cases of grocery stores)
- 1⁄4 cup flour (for working with the dough)
- 2 cups assorted mustard (whole grain, sweet and hot, jalapeno, etc)
- Preheat the oven to 375 degrees.
- In a skillet over medium-high heat, brown the sausage in small pieces together with the chopped onion (and the mushrooms and red wine, if using) in a skillet until completely brown and cooked through.
- Remove meat and onion from the pan with a slotted spoon and let drain on a plate covered with paper towel. Make sure it's drained well! (You can also put it in a colander and rinse it with hot water to get even more drippings removed from the cooked meat, it you like.).
- When cooled and drained well, place the sausage and onion in a bowl and mix with the eggs, basil, allspice, garlic powder, sage, salt, pepper, mozzarella, and Parmesan (and Tabasco, if using); stir together well.
- On a lightly floured board, set one pound of the pizza dough; sprinkle the top of the dough lightly with flour and roll it out 1/2-inch thick into an approximate 10x12-inch rectangle.
- Leaving a 1 1/2 inch border on the sides of the rectangle, spread half the sausage mixture over the dough.
- Fold in the border of dough and, starting at a narrow end, roll the dough in a"jelly roll" fashion.
- Place the roll seam-side down on a baking sheet; make the second sausage roll with remaining ingredients and place it on the baking sheet.
- Bake the rolls for 40-45 minutes at 375 degrees until they are crusty and brown; let cool for about five minutes on a wire rack before serving.
- Serve warm on cutting boards, with a knife for cutting and an assortment of good mustards.
wonderful. My kids love it as does the hub. If it passes his muster, it must be good, because he is not against sending something 'back to the kitchen' if it's not to his liking.
This was VERY heavy, very greasy, and the dough in the middle never cooked all the way through. Disappointing.