There’s a reason sausage rolls disappear first at any gathering—they’re impossible to resist. This version uses pizza dough for flaky layers that shatter with every bite, elevated with an Italian herb infusion that adds depth without overpowering.
I developed this method after testing countless pastry options, and pizza dough proved the perfect balance of crispness and chew. The herbs mingle with the sausage filling, creating a flavor profile that’s both familiar and exciting.
Each roll emerges golden brown with visible layers, the sausage perfectly seasoned and encased in that buttery, herb-kissed dough. David declared this his new favorite after the first batch.
Serve warm for the best texture. Here’s how to make them exactly right.
Ingredients for Sausage Roll Recipe Pizza Dough
Pizza dough, sausage, and herbs come together for irresistible layers everyone loves.
| Ingredient | Amount | Notes |
|---|---|---|
| Pizza Dough 🍕 | 1 lb | Store-bought or homemade |
| Italian Sausage 🌭 | 1 lb | Mild or spicy, casings removed |
| Dried Basil 🌿 | 1 tbsp | Crushed for infusion |
| Dried Oregano 🍃 | 1 tbsp | Crushed for infusion |
| Dried Rosemary 🌿 | 1 tsp | Crushed for infusion |
| Garlic Powder 🧄 | 1 tsp | For sausage seasoning |
| Onion Powder 🧅 | 1 tsp | For sausage seasoning |
| Fennel Seeds 🌿 | ½ tsp | Optional for sausage flavor |
| Olive Oil 🫒 | 2 tbsp | For brushing dough |
| Melted Butter 🧈 | ¼ cup | For brushing before baking |
| Grated Parmesan Cheese 🧀 | ¼ cup | For topping, optional |
| All-Purpose Flour 🌾 | ¼ cup | For dusting work surface |
| Large Egg 🥚 | 1 whole | For egg wash, optional |
| Salt 🧂 | ½ tsp | For seasoning |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
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The pizza dough is key here—Trader Joe’s or Pillsbury work great if you’re skipping homemade. Look for Italian sausage with good fat content (makes it juicier). The herbs need to be dried so they infuse properly into the dough. I grab mine from Penzeys (the Italian blend is perfect), but any grocery store brand works if it’s fresh.
No Italian sausage? Ground pork plus fennel seeds gets you close. Fresh herbs can replace dried at three times the amount, but they’ll make the dough soggier. Swap olive oil for melted butter if that’s all you’ve got. The Parmesan topping? Skip it or use vegan cheese—still delicious. Egg wash is optional but gives that golden shine (try plant-based milk if you’re avoiding eggs).
Dough can rest overnight in the fridge (actually improves flavor). Baked rolls keep 3-4 days in an airtight container—reheat in the oven to crisp up. Freeze unbaked rolls for up to 1 month (thaw before baking).
Why You’ll Love This Recipe
- One Dough Wonder: I use the same pizza dough I always keep in the fridge, so no extra shopping or prep.
- Herb-Packed Bite: Honestly, the basil and oregano in the sausage make every bite taste like a cozy Italian kitchen.
- Party or Lunchbox: I’ve served these at game night and tucked them into my kid’s lunch—they work everywhere.
- Makes Double: One batch gives me dinner plus next-day snacks, and they reheat like they’re fresh.
Step-by-Step Instructions for Sausage Roll Pizza Dough
Here’s how to transform simple ingredients into golden, flaky layers packed with Italian flavor.
Step 1: Prepare the Herb-Infused Sausage
Remove the casings from the 1 lb Italian Sausage and place it in a bowl. Add the 1 tbsp Dried Basil, 1 tbsp Dried Oregano, 1 tsp Dried Rosemary, 1 tsp Garlic Powder, 1 tsp Onion Powder, 0.5 tsp Fennel Seeds, 0.5 tsp Salt, and 0.5 tsp Black Pepper.
Mix gently with your hands until all the herbs and spices are evenly distributed throughout the sausage. This ensures every bite is packed with that Italian herb flavor. Don’t overwork the meat, or it may become dense.
Step 2: Roll Out the Pizza Dough
Dust your work surface lightly with the 0.25 cup All-Purpose Flour to prevent sticking. Place the 1 lb Pizza Dough on the floured surface and roll it out into a rectangle about 12×16 inches.
Brush the surface of the dough evenly with the 2 tbsp Olive Oil. This adds moisture and helps create that flaky texture. The dough should be thin enough to roll but not so thin it tears.
Step 3: Assemble and Shape the Sausage Roll
Spread the seasoned Italian Sausage evenly over the dough, leaving a 1-inch border around all edges. Starting from one of the long sides, tightly roll the dough into a log, using the edge of the counter to help seal it as you go.
Press the seam lightly to seal, then place the roll seam-side down on a parchment-lined baking sheet. Brush the top with the 0.25 cup Melted Butter for extra richness and browning.
Step 4: Bake to Golden Perfection
Preheat your oven to 375°F. Bake the sausage roll for 25-30 minutes, or until the dough is golden brown and the sausage is cooked through. If it browns too quickly, tent with foil.
For extra flakiness, brush with more Melted Butter halfway through baking. The roll should look puffed and golden, with visible layers in the dough.
Step 5: Finish and Serve
Remove from the oven and let it cool for 5-10 minutes before slicing. This resting period helps the layers set. Sprinkle with the 0.25 cup Grated Parmesan Cheese while still warm for a salty, cheesy finish.
Slice into thick pieces and serve warm. Each slice should reveal flaky, buttery layers with a juicy, herb-infused sausage center.
Pro Tips For Making Sausage Roll Recipe Pizza Dough
- Chill the Sausage: Pop the Italian sausage in the freezer for 15-20 minutes before rolling it out—makes it way easier to handle and keeps the dough from getting soggy as it bakes.
- Roll Thin, Not Transparent: Aim for pizza dough about 1/8-inch thick; any thinner and the sausage grease will soak through, any thicker and it won’t crisp up right.
- Bloom the Herbs: Toast the dried basil, oregano, and rosemary in a dry pan for 30 seconds over low heat to wake up their flavors before mixing into the sausage.
- Dock the Dough: Poke the rolled-out pizza dough all over with a fork before adding the sausage mixture—this stops it from puffing up and creating air pockets.
Perfect Pairings for This Dish
Wine Pairings
A medium-bodied Italian red like Chianti or Sangiovese cuts through the richness beautifully. I love how the acidity balances the sausage’s fat while complementing the herbs. Serve slightly chilled for the best experience. 🍷
Beer Options
An amber ale from Austin Beerworks brings caramel notes that pair perfectly with the Italian herbs. For something lighter, a crisp pilsner cleanses your palate between bites. David always reaches for these with sausage rolls.
Side Dishes
A simple arugula salad with lemon vinaigrette adds freshness that contrasts the richness. Toss 4 cups arugula with 2 tbsp olive oil and 1 tbsp lemon juice for a quick, bright side. 🥗
Sauce Dips
Warm marinara sauce from Central Market makes an excellent dip. For heat lovers, mix 1 cup marinara with ½ tsp red pepper flakes. The acidity in the tomato sauce enhances the sausage flavors.
Cheese Board
Create a simple board with aged cheddar, provolone, and olives for pre-meal nibbling. Add crackers and fresh figs when they’re in season. This keeps guests happy while the rolls bake.
Dessert Pairing
End with a tiramisu from a local Italian bakery. The coffee notes complement the herbs in the sausage rolls. I grab mine from Biscotti’s in Austin—it’s David’s favorite.
Nutrition Facts
Frequently Asked Questions
Can I use store-bought pizza dough?
Trader Joe’s or Pillsbury pizza dough both work perfectly. Just let it come to room temperature for easier rolling.
What if my sausage casing won’t come off?
Make a shallow slit lengthwise with a knife, then peel the casing away. For stubborn casings, a quick 30-second soak in warm water helps.
How do I keep the dough from tearing?
Roll it on a well-floured surface and avoid stretching. If it tears, patch with extra dough and press gently to seal.
Can I make these ahead?
Yes! Assemble the roll, cover, and refrigerate for up to 24 hours before baking. Or freeze unbaked for 1 month.
Trained in classic French technique but raised on slow-cooked ribs and spicy rubs, she blends culinary skill with smoke and soul.
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