| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 6 servings |
| Level: | Easy |
| Total: | 50 min |
| Prep: | 20 min |
| Inactive: | 5 min |
| Cook: | 25 min |
| Yield: | 6 servings |
Ingredients
- 6 spicy Italian sausages
- 1/4 cup extra-virgin olive oil, plus extra for brushing
- 15 whole garlic cloves
- Salt and pepper
- 2 tablespoons Dijon mustard
- 3 (4-ounce) pieces pizza dough, store bought
Instructions
- In a saucepan add 1/2-inch water to the pan. Immerse sausages in water and simmer for 10 minutes. Remove sausage and dry the pan. Return to the heat and add the olive oil on medium heat. When hot return the sausage to the pan with garlic cloves and saute until medium brown all over. Remove garlic to a bowl. Remove sausage to a plate to cool. Use a fork to mash the garlic with salt and pepper. Stir in mustard and set aside.
- Preheat oven to 375 degrees F.
- Cut each piece of dough into 2 and roll out until 1/4-inch thick. Cut 6 pieces of dough about 3 inches wide and 1/2-inch shorter then the length of sausage, just enough to wrap around sausage with the ends peeking out. Spread bottom of each dough with a tablespoon of garlic/mustard paste. Set sausage on top, moisten 1 dough edge with a wet finger so it sticks together and roll. Press the seam firmly and set them on a lightly floured sheet pan, seam side down. Brush with olive oil. Bake until brown all around.
- Remove and let cool for 5 minutes. Cut into 3/4-inch long pieces and serve.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 640 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 86 mg |
| Sodium | 1232 mg |
| Serving Size | 1 of 6 servings |
| Calories | 640 |
| Total Fat | 47 g |
| Saturated Fat | 14 g |
| Carbohydrates | 32 g |
| Dietary Fiber | 2 g |
| Sugar | 1 g |
| Protein | 22 g |
| Cholesterol | 86 mg |
| Sodium | 1232 mg |
Reviews
Garlic paste Topped it!!!yummy
Reminds me of “pigs in a blanket,” they were very good.
I combined some comments and added carmelized onions in with the sausage. Very easy and very delicious!
Eating a whole one is kind of too much for an appetizer. We served it as one at Thanksgiving. I’ll be making it again tonight for a cocktail party and cutting them up into easier-eatable sizes. Either way, it’s a fantastic recipe. My house loves it!
My family enjoyed this meal. I customized each sausage roll to meet the tastes of my husband and kids. No garlic in one, for example. For the vegetarian, carmelized onion, roasted red pepper and cheese rolled into the pizza dough. Everyone was happy. I suggest getting the dough from your local pizza parlor — it’s very fresh that way. Michael Chiarello’s recipes always please us. And poaching the sausages is a great way to get rid of some of the grease / fat.
Very good
Listen up ya’ll, Cuz this is it
The beat that I’m bangin’ is de-li-cious
The beat that I’m bangin’ is de-li-cious
Fergalicious definition make them boys go loco
They want my treasure so they get their pleasures from my photo
you could see me, you can’t squeeze me
I ain’t easy, I ain’t sleazy
I got reasons why I tease ’em
Boys just come and go like seasons
So delicious (It’s hot, hot)
So delicious (I put them boys on rock, rock)
So delicious (they wanna slice of what I got)
Fergalicious (t-t-t-t-t-tasty, tasty)
Fergalicious def-, Fergalicious def-, Fergalicious def- [def fading echo]
Fergalicious definition make them boys go crazy
They always claim they know me
Comin’ to me call me Stacy (Hey Stacy)
I’m the F to the E, R, G the I the E
And can’t no other lady put it down
I wish I would have caught the episode this came from… because when I did it just by the recipe, it came out so-so. I really liked the mustard/garlic mix, it was offbeat… so it was hard to get my family to try it. I used fresh made pizza dough for the wrapping the sausage.. I’m not sure if it that makes a difference though >_<
This recipe can also be used with sweet italian sausage and a blend of honey and regular mustard with garlic. It was delicious but very hard to keep pizza dough on the sausage after it had been sauteed in EVOO.
Easy and delicious!