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Lidia’s Pizza Rolls
Lidia’s Pizza Rolls have pizza dough rolled and stuffed with Italian sausage, vegetables, creamy ricotta, and Parmesan cheese. Great for game day!
Ingredients
2 pounds (32 ounces) pizza dough (make our homemade pizza dough), or use store bought
1 large bunch broccoli rabe; after cutting and steaming, 2 cups
1 pound sweet Italian sausage, removed from casings
1/4 cup extra virgin olive oil
1/2 large sweet onion cut into thick slices
2 large leeks, white only cleaned of sand and diced large (1 1/2 - 2 cups)
2 large garlic cloves sliced
Pinch red pepper flakes
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 cup freshly grated Parmesan cheese
1 pound ricotta cheese (some brands are 15 ounces, which is fine)
1 beaten egg
Instructions
- Bring the dough to room temperature and cut on a floured surface into four pieces. Cover with a towel while you prepare the filling.
- Cut the long stem ends from the broccoli rabe and discard leaving a few inches of stem, leaf and head.
- Place a steaming basket in a large pot and add water to the bottom of the steaming basket and bring to a boil. Add a little salt then add the broccoli rabe and steam for 5-10 minutes until tender. They will bake further in the pizza roll so try not to overcook. Drain, cool and coarsely chop into bite sized pieces. Set aside.
- In a large skillet or saute pan, cook the Italian sausage until browned, breaking into small pieces as you cook. Drain and discard the fat and set the sausage aside.
- In the same saute pan, add the olive oil and over medium heat, add the onion, leeks, garlic slices and red pepper flakes and cook 8-10 minutes until soft. Set aside.
- Preheat oven to 400 degrees F.
- In a large bowl, combine prepared broccoli rabe, cooked Italian sausage, onion and leek mixture, salt, pepper, Parmesan cheese and ricotta cheese.
- Flour your counter and cover two sheet trays with parchment paper.
- Roll each dough ball into approximately 12×8 rectangle. Does not have to be exact.
- Divide the filling between the four rolled out doughs, placing the filling in a line closest to the front and leave the side edges and rear edge free.
- Wet the sides and back of the dough about a half inch from the edges with a little water.
- Fold the dough closest to you over the filling. Then fold over each end towards the center. Then fold the whole thing over rolling it onto the back edge.
- Place two on each pan seam down. May need help lifting with a spatula.
- Brush the beaten egg over the top of two pizza rolls on one pan only and wait on the second. We are baking one pan at a time and don’t want the egg running down the sides and onto the parchment of the second pan.
- With scissors, make cut steam vents down the length of each of the two pizza rolls then bake just that one pan for 20-25 minutes until golden. (I also put mine under the broiler for a minute to get it extra brown on top)
- They are done when the filling is hot and bubbly and the crust golden brown.
- As soon as the first pan comes out of the oven, brush and cut the pizza rolls on the second pan and bake.
- Move all four to a cutting board and cut each into eight to ten thick slices with a sharp serrated knife. I was also careful not to let them fall apart so after using the serrated knife to cut through, I used a large sharp chef’s knife to push down into the bottom crust.
- Move the slices to a serving tray or board and serve. They are very moist so no need of any dipping sauce.
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Find it online: https://www.afamilyfeast.com/lidias-pizza-rolls/
