Crusty Sausage Filled Bread Rolls

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These easy and tasty sausage rolls are great for get togethers - a hit with the guys!

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Ingredients [?]

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  • add   1 1/2 lbs pork sausage
  • add   1/2 teaspoon salt
  • add   1/2 teaspoon ground sage
  • add   1/2 cup sliced mushrooms (optional)
  • add   1 cup grated parmesan cheese
  • add   2 cups assorted mustard (whole grain, sweet and hot, jalapeno, etc)
  • add   3 tablespoons dry red wine (optional)
  • add   1/4 teaspoon black pepper
  • add   1 tablespoon finely chopped fresh basil
  • add   1/4 teaspoon ground allspice
  • add   1/4 cup flour (for working with the dough)
  • add   2 (1 lb) packages pizza dough (available in refrigerator cases of grocery stores)
  • add   1/4 cup chopped onions
  • add   2 dashes Tabasco sauce, to taste (optional)
  • add   2 cups grated mozzarella cheese
  • add   1/4 teaspoon ground garlic powder
  • add   3 eggs


  1. Preheat the oven to 375 degrees.
  2. 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.
  3. Remove meat and onion from the pan with a slotted spoon and let drain on a plate covered with paper towel.
  4. When cooled and drained, 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.
  5. 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.
  6. Leaving a 1 1/2 inch border on the sides of the rectangle, spread half the sausage mixture over the dough.
  7. Fold in the border of dough and, starting at a narrow end, roll the dough in a"jelly roll" fashion.
  8. 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.
  9. 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.
  10. Serve warm on cutting boards, with a knife for cutting and an assortment of good mustards.