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Sicilian Sausage Rolls Recipe

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
Cook Time: 35 minutes
Total Time: 1 hour
Servings: 8

Ingredients
 

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.