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Sausage Roll made with Pizza Dough

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I've been rummaging through Tony Gemignani's The  Pizza Bible the past few weeks.  Last week I stumbled across this gorgeous sausage roll made with pizza dough.  The image is stuck in my brain, I just had to give it a whirl.  Basically you flatten out a pizza dough with a rolling pin, dock it and smash the sausage of your choice so that it lies flat on the dough, and then roll it up.  The technique is pretty similar the Jenn Louis stromboli, except we're going to use a rolling pin to stretch the dough.  And of course, what's inside. I made this twice last week, the first one was gone before we could snap any photos. If your hosting a Baking Steel pizza party, my advice is to treat your guests something to nibble on as they arrive, this sausage roll accomplishes that goal.  Another winner from The Pizza Bible.

Create Some Love,

Andris

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Sausage Roll Recipe:  By Tony Gemignani, The Pizza Bible

*Some substitutions were made

Ingredients

One 250 Gram Dough Ball

4 ounces Spicy Italian Sausage (or sausage of your choice)

Extra Virgin Olive Oil, for brushing

Optional pecorino, garlic oil, dried oregano for sprinkling

Procedure

1. Remove dough from refrigerator and let rest to room temperature

2. Preheat oven with Baking Steel on top shelf at 500 F for one hour

3. 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.

4. Using a rolling pin, press and roll the sausage into a patty by about 9 inches x 6 inches. Refrigerate until needed.

5. Flour your work surface and stretch  or roll the dough to about 12 x 8 inches. Dock the dough with a fork or a dough docker.

6. Position the dough long side facing you. Remove sausage from fridge and peel off top piece of plastic wrap.

7. 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 sidse.

8. 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.

9. 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.

10. 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.

11. 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.

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