Italian sausages in dough with sweet peppers

Votes: 1

How to Make - Italian Sausage with Bell Peppers

Time: 2 hours.
Complexity: easily
Servings: 24

Nutritional value per serving:

Calories 113, total fat 6 G., saturated fats 2 G., proteins 7 G., carbohydrates 8 G., fiber 1 G., cholesterol 12 mg, sodium 316 mg, sugar 1 G.

For appetizers at your next house party, make Italian-style sausage rolls. The combination of cheese, pesto, and bell peppers, which are stuffed into the sausages before they're dipped in dough, is a surefire hit. For a more savory appetizer, try spicy sausages.

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

6 sweet Italian sausages (about 700 g)
2 tbsp. l. olive oil
5 tbsp grated provolone
5 tbsp. l. grated mozzarella
2 tbsp. prepared pesto
12 1/2-inch-wide strips roasted sweet peppers (about 90g)
1 tube (300 g) chilled French bread dough
Premium flour, for dusting
Marinara sauce, warmed (for serving)

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: kupaty (fried sausages), provolone cheese, mozzarella cheese, pesto sauce, marinara sauce, sweet pepper

Cooking the dish according to the recipe:

Preheat oven to 190°C. Line one baking sheet with foil and the other with parchment paper.
Toss the sausages with 1 tablespoon olive oil on a foil-lined baking sheet and bake, turning halfway through, until golden brown and cooked through, about 30 minutes. Let cool.

Reduce oven temperature to 350°F (175°C). Combine provolone and mozzarella in a medium bowl. Make a slit in each sausage, cutting it about halfway through, and fill each slit with 1 teaspoon pesto, 2 roasted pepper strips, and 1 tablespoon of the cheese mixture; set aside the remaining cheese.
Open the dough tube, find the seam, and carefully unroll the dough onto a lightly floured work surface. Cut 6 strips measuring 3x30 cm. Wrap each stuffed sausage with a strip of dough, winding it from one end of the sausage to the other, leaving a 0.5 cm space between each turn and leaving the ends slightly exposed. Repeat with the remaining strips of dough and sausages, stacking them on a parchment-lined baking sheet at least 2.5 cm apart.
Brush the dough with the remaining 1 tablespoon of olive oil. Sprinkle the remaining cheese on top. Bake until golden brown, 20-25 minutes. Let cool for a few minutes before cutting each sausage roll into quarters with a serrated knife. Serve warm with warm marinara sauce for dipping.

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