Pizza rolls with sausage are bite-size, hand-held parcels of pizza dough filled with cooked Italian sausage, mozzarella, and tomato sauce, then baked until golden. They make an easy party snack or casual dinner, and cooking the sausage before filling helps the centers bake through without turning greasy.
Ingredients
- 8 oz (225 g) mild or hot Italian sausage, casings removed
- 1 teaspoon (5 ml) olive oil, only if needed for the pan
- 1/2 cup (120 ml) thick pizza sauce, plus more for serving
- 1/2 teaspoon (1 g) dried oregano
- 1/4 teaspoon (1 g) garlic powder
- 1 lb (450 g) refrigerated pizza dough, brought to room temperature for about 20 minutes
- 1 cup (110 g) shredded low-moisture mozzarella
- 2 tablespoons (10 g) finely grated Parmesan
- 1 tablespoon (15 ml) water, for sealing the dough
- 1 tablespoon (15 ml) olive oil, for brushing the tops
- 1/4 teaspoon (1 g) dried Italian seasoning, optional
Instructions
- Heat the oven to 400°F (200°C). Line a large baking sheet with parchment paper. Let the dough sit at room temperature while you prepare the filling; dough that is slightly relaxed is easier to roll without springing back.
- Set a skillet over medium heat. Add the sausage, breaking it into small crumbles with a spoon. Add the teaspoon of oil only if the sausage is very lean and sticks. Cook for 6–8 minutes, stirring and breaking up larger pieces, until no pink remains. Check the thickest pieces with a food thermometer: ground meat, including sausage, must reach the USDA FSIS safe minimum internal temperature of 160°F (71°C). Transfer the cooked sausage to a plate and let it cool for about 5 minutes. Drain excess fat if there is a noticeable pool.
- Stir the pizza sauce, oregano, and garlic powder together in a small bowl. Keep the sauce thick and use only the measured half cup in the filling; excess moisture can make the rolls difficult to seal and soggy underneath.
- On a lightly floured surface, roll or stretch the dough into a rectangle about 12 by 16 inches (30 by 40 cm). Cut it into 12 equal pieces, each roughly 4 by 4 inches (10 by 10 cm). If the dough keeps shrinking, cover it and let it rest for 5 minutes, then continue.
- Divide the sauce among the dough squares, spreading a thin layer in the middle and leaving a 1/2-inch (1 cm) border clear around the edges. Top each with the cooked sausage, mozzarella, and a little Parmesan. Avoid overfilling: a heaped tablespoon of sausage and a small handful of cheese per roll is usually plenty.
- Lightly dampen the edges of each square with water. Bring opposite corners together over the filling, pinch the seams firmly, then pinch the open ends closed. Set each roll seam-side down on the baking sheet, leaving about 1 inch (2.5 cm) between them. If a seam opens, pinch it closed again before baking.
- Brush the tops lightly with olive oil and sprinkle with Italian seasoning if using. Bake for 16–20 minutes, until the rolls are puffed and evenly golden. If checking the center of a roll, place the thermometer into the filling without touching the pan; the filling should be hot and the cooked sausage should remain at least 160°F (71°C). Let the rolls cool on the tray for 5 minutes before serving, since the melted cheese and sauce are very hot.
Tips
- Keep the filling cool and fairly dry. Let the sausage cool briefly before assembling, and drain excess grease. Hot filling can soften the dough, while greasy or watery filling can loosen seams.
- Use low-moisture mozzarella. Fresh mozzarella releases more water and can make the rolls wet inside. If fresh mozzarella is what you have, pat it dry and use a smaller amount.
- Seal carefully and do not overfill. Pinch seams firmly and place the rolls seam-side down. A little filling escaping is manageable, but a crowded roll is more likely to burst.
- Make ahead safely. Cook the sausage, cool it promptly, and refrigerate it in a covered container within 2 hours. Use it within 3–4 days; assemble the rolls shortly before baking for the best texture.
Serving Suggestions
Serve the rolls warm with extra pizza sauce for dipping. A simple green salad, sliced cucumbers, or roasted vegetables make a useful contrast to the rich filling. For a snack spread, add olives, carrot sticks, or a bowl of lightly dressed greens. If serving a crowd, keep batches warm in a low oven only briefly rather than leaving them at room temperature for an extended period.
Variations
For a spicier batch, use hot Italian sausage or add a pinch of red pepper flakes to the sauce. To make the filling milder, choose sweet Italian sausage. You can replace the sausage with an equal weight of cooked ground beef, turkey, or plant-based crumbles; cook ground meat to 160°F (71°C), and ground poultry to 165°F (74°C), checking with a thermometer. For a meat-free version, use sautéed mushrooms and chopped bell pepper, cooked until their released moisture has evaporated.
Change the cheese by replacing up to half the mozzarella with provolone or Monterey Jack. Add finely chopped olives or a small amount of sliced pepperoni, but keep the total filling modest so the dough can close. For a whole-wheat variation, substitute up to half of the dough with whole-wheat pizza dough; it will taste nuttier and may be less stretchy. Baking time can vary slightly with dough thickness, so use the golden color as a cue.
Storage and Reheating
Refrigerate leftover rolls within 2 hours of baking, in a covered container, and eat within 3–4 days. For longer storage, freeze fully cooled rolls in a freezer-safe container for up to 2 months for best quality. Thaw overnight in the refrigerator or reheat from frozen, allowing extra time.
To reheat, place refrigerated rolls on a baking sheet and warm at 350°F (175°C) for about 8–12 minutes, until the centers reach 165°F (74°C), the USDA FSIS temperature for reheated leftovers. From frozen, bake at 350°F (175°C) for about 18–25 minutes, checking the center for 165°F (74°C). A microwave is quicker, but it softens the crust; heat in short intervals until steaming hot and verify the center temperature. Do not leave cooked rolls at room temperature longer than 2 hours.
Frequently Asked Questions
Can I use homemade pizza dough?
Yes. Use about 1 lb (450 g) of dough and let it come to room temperature so it rolls easily. Dough thickness varies, so aim for pieces sturdy enough to hold the filling without tearing.
Can I assemble pizza rolls ahead of time?
You can assemble them a few hours in advance, cover the tray, and refrigerate it. Bake straight from the refrigerator, adding a few minutes if needed. For the crispest result, do not store unbaked assembled rolls overnight, as sauce can make the dough soggy.
Why did my pizza rolls open in the oven?
Common causes are too much filling, sauce on the edges, or seams that were not pinched firmly. Leave a clean border around each square, dampen it lightly with water, and set the finished roll seam-side down.
Can I cook these in an air fryer?
Yes, if the rolls fit in a single layer without touching. Air fry at about 350°F (175°C) for 8–12 minutes, turning once if your model cooks unevenly. Check that the filling is hot and that the sausage has reached 160°F (71°C); avoid crowding, which can block airflow.
Can I use raw sausage in the filling?
No. Cook and crumble the sausage first, then check it with a food thermometer to 160°F (71°C) before adding it to the dough. Raw sausage can release fat and moisture into the rolls, and the filling may not cook evenly by the time the dough is done.
What sauce works best for dipping?
Use thick pizza sauce or marinara warmed separately. Avoid pouring extra sauce over the rolls before baking; a thin filling layer helps the dough seal and brown properly.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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