Pizza with sausage and cheese (pizza rolls) in a frying pan

Votes: 2

How to Make Sausage and Cheese Pizza (Pizza Rolls) in a Frying Pan

Time: 2 hours 40 minutes
Complexity: easily
Servings: 8

Nutritional value per serving:

Calories 709, total fat 47 G., saturated fats 17 G., proteins 27 G., carbohydrates 44 G., fiber 5 G., cholesterol 78 mg, sodium 1235 mg, sugar 8 G.

Ree Drummond makes this appetizer using the same technique as her famous cinnamon rolls, but instead of a sweet filling, it's filled with all the goodies we love about Italian pizza: tomato sauce, a little pesto, pepperoni, olives, and lots of gooey cheese.

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:

Roll buns

Pizza dough, recipe below
Flour, for working with dough
Olive oil to grease the dough
Marinara sauce, recipe below
0.5 tbsp. grated parmesan
10 slices of mozzarella
2 tbsp. l. store-bought pesto
8 slices pepperoni
0.5 cups chopped olives
1/4 cup diced green bell pepper
4 pieces of pigtail cheese

Pizza dough

0.5 tsp active dry yeast
2 cups premium flour
0.5 tsp coarse salt
1/4 cup olive oil (a little less) + extra for greasing the bowl

Marinara sauce

Olive oil to grease the pan
3-4 cloves garlic, crushed
1 small onion, finely chopped
0.5 cups white wine (or chicken broth)
3 cans (425 g each) of canned mashed tomatoes in their own juice
A pinch of sugar
Finely chopped fresh parsley, to taste
Chopped fresh basil, to taste

Ingredient Substitution Suggestions

We recommend

Cooking the dish according to the recipe:

On a floured work surface, roll out the pizza dough into a large rectangle, approximately 20 x 30 cm. Drizzle with a little olive oil, spreading it over the entire surface with your hands, and season with a little salt. Brush the surface of the dough with about 0.5 cups of marinara sauce and sprinkle with Parmesan cheese. Arrange slices of mozzarella on top of the sauce. Spread pesto on top of the cheese. Top with pepperoni, olives, and bell pepper.
Separate the cheese into strands and arrange them in a row on top of the dough. Roll the dough into a roll so that the cheese strand is in the center of the roll; pinch the seam tightly. Cut into 2.5 cm-wide pieces and place them in a 25 cm-wide cast iron skillet. Let the dough rise for 20 minutes.

Preheat oven to 200°C.
Bake until the pizza is golden brown and the topping is bubbling, about 15 minutes. Serve immediately with warm marinara sauce.
Pizza dough: Dissolve the yeast in a bowl in 3/4 cup warm (40°C) water and let it sit for a while.

Place the flour and salt in the bowl of a stand mixer. With the mixer on low speed (fitting the paddle attachment), slowly pour in the olive oil and continue mixing until smooth. Then pour in the yeast and water mixture and mix until smooth.
Grease a separate bowl with a little olive oil, place the dough in the bowl, and form it into a ball. Turn the ball over to coat it with oil, then cover the bowl tightly with plastic wrap and let the dough rise for at least 1 hour.
Marinara sauce: Add about 1 tablespoon of olive oil to a skillet over medium-high heat, add the garlic and onion and stir.

Add the wine (or chicken broth), stirring and scraping up any browned bits from the bottom of the pan. Cook until the liquid has reduced by half. Add the pureed tomatoes and stir. Season with salt and pepper to taste and a pinch of sugar. Reduce the heat to low and simmer the sauce for 30 minutes. Towards the end of cooking, chop fresh parsley and basil and add them to the sauce to taste. Stir. Keep warm until ready to serve.