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Sicilian Sausage Rolls (Tomasini)

4

0 min

Sicilian Sausage Rolls (Tomasini)

Sicilian Sausage Rolls (Tomasini) Photo 1

Time

0 min

Serving

12 persons

Calories

318

Rating

4.00★ (3)

Cuisine

Italian
Author: Victoria Buriak
This is my take on Sicilian sausage rolls (tomasini), pizza dough spirals filled with ricotta and Italian sausage. They may not be that authentic, but they are extremely delicious. If you buy some ready-made pizza dough, they are also extremely easy.

Ingredients

  • ounces pizza dough: 24 piece
  • egg: 1 piece (beaten)
  • ricotta cheese: 2 cups
  • ounces Italian sausage, casing removed: 12 piece
  • black pepper: 1 tsp (freshly ground)
  • red Chili flakes: 1 tsp (to taste)
  • salt: (to taste)
  • green onions: 0.5 cup (thinly sliced)
  • pecorino Romano cheese, plus more to finish: 0.5 cup

Metric Conversion

Stages of cooking

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  1. Preheat the oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment.
    Sicilian Sausage Rolls (Tomasini) Photo 2
  2. Roll dough out on a lightly floured surface into a 12x18-inch rectangle. Brush the entire surface of dough with half the beaten egg
    Sicilian Sausage Rolls (Tomasini) Photo 3
  3. Beginning about 3 inches from the top edge of the long side of dough, scoop rounded tablespoons of ricotta onto dough in a row, leaving about 1 1/2 inches between each scoop. Make a second row below the first, but offset the ricotta scoops to make a checkerboard pattern. Repeat all the way to the bottom of the dough, using all the ricotta. 
    Sicilian Sausage Rolls (Tomasini) Photo 4
  4. Place rounded tablespoons of sausage into the spaces between ricotta scoops. When finished, the cheese on one row should line up with sausage on the next row and vice versa. 
    Sicilian Sausage Rolls (Tomasini) Photo 5
  5. Season with black pepper, red chili flakes, and salt, keeping in mind that sausage may already be salty. Scatter green onions over, and grate pecorino Romano cheese evenly over.
    Sicilian Sausage Rolls (Tomasini) Photo 6
  6. Roll dough up from the bottom toward the edge with 3 inches of unfilled dough. Finish with seam on the bottom.
    Sicilian Sausage Rolls (Tomasini) Photo 7
  7. Cut into 12 equal portions, and place cut side up on the prepared baking sheet. Brush top of each sausage roll with remaining egg, and grate more pecorino Romano cheese over if desired.
    Sicilian Sausage Rolls (Tomasini) Photo 8
  8. Bake in the preheated oven until nicely browned, 45 to 50 minutes. John Mitzewich Chef's Note If you prefer to make your own pizza dough, my Famous California Pizza Dough is just right for this recipe.
    Sicilian Sausage Rolls (Tomasini) Photo 9

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