Sicilian Sausage Rolls Recipe

Sicilian sausage rolls are exactly what they sound like: flaky pastry wrapped around juicy, fennel-forward Italian sausage, but with those little Sicilian twists—like a whisper of orange zest, maybe a few sweet currants, a handful of pecorino—that make your whole kitchen smell like a nonna just moved in. They’re party food that doubles as Tuesday night dinner because you can bake them big and rustic or tiny and snacky, and they’re ridiculously satisfying right out of the oven with a quick dip.

My husband calls these “fancy pizza pockets,” which is both rude and accurate. The first time I made them, I tucked a little fennel bulb into the filling and he looked so skeptical I almost hid the pan. Two bites later, he was already asking if we could “keep a stash.” Now it’s our game-day tradition: I bake a tray, we “taste-test” half of them before anyone arrives, and our little crew ends up eating picnic-style on the floor because patience isn’t our strong suit.

Kitchen Talk

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I’ve tried these with both puff pastry and pizza dough. Puff pastry wins for flaky drama, pizza dough wins for “I forgot to thaw anything.” One night I added chopped olives because that was the only salty thing left—delicious, but dice them tiny so they don’t punch through the pastry like tiny, briny bullies. Also, don’t skip the fennel seeds. Toasting them for a minute makes the whole house smell like a bakery married a sausage shop. I’ve done a ricotta swipe under the filling when I’m feeling extra, and it gives you this creamy little pocket that makes everyone think you worked harder than you did. If your sausage is on the bland side, a spoon of tomato paste and a pinch of chili flakes saves the day. Oh—and score the tops. It looks fancy and stops the rolls from exploding like little meat volcanoes.

Shopping Tips

– Frozen Aisle: Grab all-butter puff pastry if you can—it bakes up flakier and tastes richer. Thaw in the fridge, not on the counter, to keep the layers happy.
– Protein: Use good-quality Italian sausage (sweet or hot). If you can find bulk sausage, great; if not, just slit the casings and crumble.
– Spices: Whole fennel seeds are non-negotiable for that Sicilian note. Chili flakes are your heat dial—start small and adjust.
– Fresh Herbs: Flat-leaf parsley and a little fresh oregano wake everything up. Skip dried parsley; it adds color, not flavor.
– Cheese: Pecorino Romano brings salty tang. Parmesan works in a pinch, but pecorino gives more oomph.
– Specialty Item: Tiny currants and pine nuts are classic Sicilian add-ins. If prices are wild, golden raisins and chopped almonds are a decent swap.

Prep Ahead Ideas

– Cook the sausage with onion/garlic and spices the day before; cool completely and refrigerate in a lidded container.
– Chop herbs and zest citrus ahead; wrap in a damp paper towel inside a small container to keep them perky.
– Assemble the rolls in the morning, chill on a parchment-lined sheet, and bake right before dinner. Cold pastry puffs better anyway.
– Make a quick dipping sauce (marinara or lemony chili mayo) and stash it in a jar so you can just pop and pour at serving time.

✔Time-Saving Tricks

– Use store-bought puff pastry and bulk sausage—no extra chopping required if you’re in a rush.
– Toast fennel seeds in the same pan you cook the sausage; no extra dishes.
– Mix the filling right in the cooled skillet to keep things contained.
– Slice the rolls with a serrated knife for clean cuts—less squish, faster prep.
– Don’t rush the chill before baking; even 10 minutes in the fridge gives you taller, flakier pastry.

✔Common Mistakes

– Overfilling the pastry leads to rips and leaks. If it looks stuffed, it is—steal a spoonful back for the next roll.
– Wet filling equals soggy bottoms. If your sausage released a lot of fat, drain it, and let the mixture cool before wrapping.
– Skipping vent slits. Been there, cleaned the oven. A couple of slashes save you from meat geysers.
– Underseasoned sausage. Cook a teaspoon of filling in the pan and taste; adjust salt, pepper, and chili before you commit to rolling.
– Baking too hot or too low. Too hot burns the pastry before the middle warms through; too low and you get pale, sad layers.

What to Serve It With

– A peppery arugula salad with lemon and olive oil—sharp, clean, perfect.
– Warm marinara or a garlicky yogurt dip with lemon zest.
– Roasted fennel wedges or a simple tomato-cucumber salad when it’s hot out.
– A little antipasto plate—olives, pickled peppers, and extra pecorino—never hurts.

✔Tips & Mistakes

– Chill assembled rolls before baking for maximum puff.
– Lightly flour the counter but not the top of the pastry; it seals better without extra flour.
– Brush with egg wash for shine; milk works if you’re out of eggs, just less glossy.
– If the bottoms aren’t crisp, move the rack down for the last few minutes.
– Leaky edge? Patch with a pastry offcut and press with a fork—rustic is a vibe.

✔Storage Tips

Leftovers keep in the fridge 3–4 days in an airtight container. Reheat on a sheet pan at 350°F until the pastry re-crisps, or air-fry for a few minutes if you’re impatient. They’re also weirdly great cold for breakfast with coffee—like a grown-up toaster pastry that made good choices. Freeze unbaked rolls on a tray, then bag them; bake from frozen and add a few extra minutes.

✔Variations and Substitutions

– Swap sweet sausage for hot, or do a mix if kids are involved.
– No pecorino? Parmesan works; add a pinch more salt to compensate.
– Add-ins: chopped sun-dried tomatoes, olives, or a smear of tomato paste give depth; go light so the pastry seals.
– For that Sicilian sweet-salty moment, toss in a few currants/raisins and toasted pine nuts or slivered almonds.
– Dairy-free? Skip cheese and add extra fresh herbs and lemon zest.
– Gluten-free? Use a GF puff pastry if available and check the sausage label.

Frequently Asked Questions

Sicilian Sausage Rolls Recipe

Golden, sesame-topped rolls stuffed with fennel-scented Italian sausage, tomato, parsley, and cheese. Perfect warm slices for sharing.

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Prep Time: 25 minutes minutes

Cook Time: 35 minutes minutes

Total Time: 1 hour hour

Servings: 8

Ingredients

 

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Main Ingredients

• ▢ 1 lb pizza dough store-bought or homemade
• ▢ 1 lb sweet Italian sausage, casings removed
• ▢ 1 tbsp olive oil for the skillet
• ▢ 0.5 cup finely diced yellow onion
• ▢ 2 tsp minced garlic
• ▢ 1 tsp fennel seeds, lightly crushed
• ▢ 0.5 tsp red pepper flakes adjust to taste
• ▢ 0.5 tsp black pepper
• ▢ 2 tbsp tomato paste
• ▢ 2 tbsp dry white wine optional; water works too
• ▢ 0.75 tsp kosher salt to taste
• ▢ 0.25 cup chopped fresh parsley
• ▢ 0.75 cup finely grated Pecorino Romano or sharp provolone
• ▢ 2 tbsp toasted pine nuts optional
• ▢ 2 tbsp chopped golden raisins optional
• ▢ 2 tbsp all-purpose flour for dusting the counter
• ▢ 1 tbsp olive oil for brushing
• ▢ 1.5 tbsp sesame seeds for topping

Instructions

Preparation Steps

• Preheat oven to 400°F. Line a large baking sheet with parchment and lightly oil it.
• Warm 1 tbsp olive oil in a skillet over medium heat. Crumble in the sausage and cook until browned.
• Stir in onion and cook until tender. Add garlic, fennel seeds, and red pepper flakes; cook until fragrant.
• Mix in tomato paste and toast for 1 minute. Splash in white wine, then season with salt and black pepper.
• Take off heat. Fold in parsley, pine nuts, and raisins. Let the filling cool, then stir in the grated cheese.
• Dust your counter with flour. Roll pizza dough into a large rectangle with a long side facing you.
• Spread the cooled filling in a wide strip along the bottom third of the dough. Roll up tightly like a jelly roll.
• Pinch the seam to seal and tuck the ends. Set the log seam-side down on the baking sheet.
• Brush the top with 1 tbsp olive oil and sprinkle with sesame seeds. Score several shallow diagonal slashes.
• Bake 28–32 minutes until deep golden and crisp. Rest 10 minutes before slicing into thick pieces.

Notes

For a cheesier version, swap in sliced provolone or add a smear of ricotta under the filling. Prefer flaky pastry? Use puff pastry instead of pizza dough and bake until deeply golden. Leftovers keep 3 days in the fridge; reheat at 350°F for 8–10 minutes or freeze slices and warm from frozen at 325°F until hot.

This recipe is an original creation inspired by classic Sicilian Sausage Rolls Recipe flavors. All ingredient ratios and instructions are independently developed.