Pizza dough, creamy ricotta, zesty Italian sausage, pecorino, and a touch of heat — Tomasini Sicilian Sausage Rolls are bold, comforting, and simply irresistible!
I’ve gotta admit, these Tomasini Sicilian Sausage Rolls weren’t always a “thing” in my life. They kinda snuck up on me. It all started during a holiday get-together — you know, one of those chaotic, laugh-filled family dinners where everyone talks over each other and somehow nobody can agree on what to eat.
I remember standing in my mom’s kitchen, rummaging through the fridge, and pulling out odds and ends… leftover pizza dough, some ricotta, spicy Italian sausage. I was hungry (okay, hangry), and didn’t want to fuss. So I winged it. Rolled everything up, tossed it in the oven, and crossed my fingers.
What happened next? Well, let’s just say they never made it to the table. People were literally grabbing them off the baking sheet. Uncle Tony called them “the best thing since garlic bread” and Aunt Gina asked for the recipe before the night even ended.
And that’s when Tomasini Sicilian Sausage Rolls became legendary in my family. No lie — now they’re requested at every event, from baby showers to Sunday football. I can’t show up without a tray or I get the look. You know the one.
Why You’ll Love This Tomasini Sicilian Sausage Rolls Recipe?
Okay, let’s get real — sausage rolls aren’t exactly new. But Tomasini Sicilian Sausage Rolls? They’re in a league of their own.
Here’s why you’ll probably (okay, definitely) fall in love with them:
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Creamy meets spicy. That ricotta softens the blow of the bold Italian sausage. It’s like yin and yang… but tastier.
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Pecorino brings the salty kick. You could swap for parmesan, but pecorino’s got that salty, sharp thing going on that really makes each bite pop.
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That flaky pizza dough shell? Ohhh yeah. It crisps up beautifully while hugging all that goodness inside.
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Chili flakes for a little heat. Not too much, unless you’re feeling wild. I usually say “just enough to notice.”
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And let’s not forget green onions. Because they make everything taste fresher and a tiny bit fancier.
Bottom line? They’re easy, crowd-pleasing, and always disappear way faster than expected. Trust me… you’ll wish you doubled the batch.
Ingredient Notes:
Before you jump in, let’s talk ingredients. I don’t want you staring at your dough thinking, “Wait, is this right?”
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Pizza Dough (24 oz) — Store-bought is totally fine. Homemade? Even better if you’ve got the time.
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Ricotta Cheese (2 cups) — Full-fat gives the creamiest result. Go big or go home, right?
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Italian Sausage (12 oz) — Spicy or mild, your call. I go spicy for extra oomph.
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Black Pepper + Chili Flakes (1 tsp each) — Flavor boosters! Adjust chili flakes to your heat tolerance.
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Green Onions (1/2 cup) — Adds color and flavor. Plus, they make it feel a little less heavy.
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Pecorino Romano (1/2 cup + extra) — For sprinkling… because cheese.
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Egg (1 large, beaten) — Makes those rolls golden and pretty.
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Salt — Just a pinch, since pecorino does a lot of the heavy lifting here.
How To Make Tomasini Sicilian Sausage Rolls?
Step 1: Preheat & Prep.
Oven to 400°F. Baking sheet lined with parchment. Got it? Good.
Step 2: Roll It Out.
Flour your surface and roll out the pizza dough into a nice rectangle — about 12×18 inches. No need for perfection here. Rustic is charming.
Step 3: Egg Wash Time.
Brush half of your beaten egg over the dough. This helps seal things later and gives that golden glow.
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Step 4: Layer the Love.
Spread your ricotta in neat-ish rows, leaving space in between. Then, lay the sausage between the ricotta lines.
Step 5: Spice It Up.
Season with black pepper, chili flakes, and a little salt. Don’t forget the green onions and pecorino — sprinkle them generously.
Step 6: Roll It Tight.
Starting at the bottom, roll everything up snugly. Keep the seam on the bottom so they stay together when baking.
Step 7: Slice & Place.
Cut into 12 pieces and space them out on the baking sheet.
Step 8: Final Touches.
Brush with the remaining egg and sprinkle more pecorino on top. Because why stop now?
Step 9: Bake Away.
Into the oven they go for 45-50 minutes, until golden brown and mouthwateringly crispy.
Step 10: Cool (Slightly) & Serve.
Let them cool a bit (but not too much — warm is best). Then serve and watch them disappear.
Storage Options:
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Fridge: Airtight container, good for 3 days.
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Reheat: Oven > microwave. Always. Keep that crispy magic alive.
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Freeze: Absolutely. Wrap tightly and freeze for up to 1 month. Reheat straight from frozen or thaw overnight.
Variations and Substitutions:
Not a sausage fan? Vegetarian in the house? No sweat.
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Swap the sausage: Use cooked ground turkey, chicken, or veggie sausage.
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Skip the chili flakes: If spicy isn’t your thing, just leave ‘em out.
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Try a different cheese: Parmesan, mozzarella, or even a smoked cheese for fun.
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Add herbs: Fresh basil or oregano? Yes, please.
What to Serve with Tomasini Sicilian Sausage Rolls?
These rolls are versatile. You can dress them up or down.
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Marinara Sauce: Perfect for dunking (and double dunking).
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Salad: Something crisp and light. Think arugula or a classic Caesar.
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Charcuterie Board: More cheese + cured meats = happy guests.
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Wine or Beer: Red wine if you’re fancy. Ice cold beer if you’re feeling chill.
Frequently Asked Questions:
Can I prep them ahead?
You bet. Roll, slice, and chill until ready to bake.
Freeze-friendly?
Totally. Just bake, cool, and freeze. Reheat when the craving hits.
Can I make them vegetarian?
Sure! Swap out sausage for mushrooms, spinach, or even roasted veggies.
And that’s the magic of Tomasini Sicilian Sausage Rolls. Simple ingredients. Big flavors. And guaranteed to make you the hero of any gathering — or, let’s be honest, just your own cozy night in.
So… are you gonna go classic spicy sausage or mix it up? I need to know. Drop a comment and let’s talk roll fillings. Can’t wait to hear how yours turn out.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Tomasini Sicilian Sausage Rolls
Ingredients
- 24 oz pizza dough
- 1 large egg beaten
- 2 c ricotta cheese
- 12 oz Italian sausage casing removed
- 1 tsp freshly ground black pepper
- 1 tsp red chili flakes or to taste
- Salt to taste
- 1/2 c thinly sliced green onions
- 1/2 c pecorino Romano cheese plus more to finish
Instructions
- Preheat your oven to 400°F (200°C). Prepare a baking sheet by lining it with parchment paper.
- Take the pizza dough. Roll it out on a floured surface shaping it into a rectangle measuring 12x18 inches.
- Using a brush lightly coat the dough with half of the beaten egg.
- Next spread ricotta cheese onto the dough in rows leaving some space, between each row.
- Place sausage between the rows of ricotta.
- Season with black pepper, red chili flakes and a pinch of salt for added flavor.
- Evenly sprinkle onions and pecorino Romano cheese over the dough.
- Starting from the bottom tightly roll up the dough until you reach the end. Make sure to keep the seam at the bottom to prevent unraveling during baking.
- Cut this rolled-up dough into 12 portions. Arrange them on your prepared baking sheet.
- Brush the tops of each portion with the remaining beaten egg. If desired you can also add pecorino Romano cheese for cheesiness!
- Place, in your preheated oven and bake for approximately 45 to 50 minutes or until they turn golden brown and are cooked through.
- Ready to savor these Sicilian Sausage Rolls!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
