RUSTIC ROLLS with SAUSAGE and provola, a tasty and easy recipe made with pizza dough, perfect as an appetizer, for buffets and parties for both adults and children.
For dinner my kids wanted something different from the usual pizza. They wanted something tasty, soft and melty. Result? Gone in ten minutes. These rustic rolls with sausage and provola are one of those clever recipes that save your dinner, appetizer or party without complicating your life.
If you’re looking for soft rustic rolls made with pizza dough, rustic rolls with melty sausage and provola, easy and quick buffet ideas or finger foods for birthday parties, this is the right recipe. The dough is the classic pizza dough: soft inside, slightly crisp outside, perfect to wrap a flavorful and irresistible filling.
Join me in the kitchen — today we have rustic rolls with sausage and provola.
- Difficulty: Very easy
- Cost: Very inexpensive
- Rest time: 3 Hours
- Preparation time: 20 Minutes
- Portions: 6 Pieces
- Cooking methods: Oven, Air fryer
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 cups all-purpose flour (the one you normally use)
- 2/3 cup water
- 1.75 tsp fresh brewer's yeast (you can reduce it by half)
- 1 tsp salt
- 1 sausage
- 4.2 oz provola (about 1 cup shredded)
Steps
Dissolve the yeast and sugar in lukewarm water. Leave for 5 minutes.
Add the flour little by little; when the dough starts to come together, add the salt.
Knead for 8–10 minutes until it becomes: smooth, elastic, soft but not sticky.
If it is too soft, add a tablespoon of flour; if it is too firm, add water a little at a time.Form a ball, place it in a lightly oiled bowl, cover and let rise for 2 hours, until doubled. If you want a lighter dough, place it in the fridge for 8–12 hours and take it out 1 hour before using.
Remove the casing from the sausage and divide it into 6 pieces, then cook in a pan, oven or air fryer for a few minutes; then cut the provola into 6 sticks.
After the dough has risen, roll it out into a rectangle about 5/32 inch (about 4 mm) thick and cut it into 6 equal strips, about 2–2 3/8 inches each.
On each strip place 1 provola stick and 1 piece of sausage and roll up; if you prefer, seal the edges to prevent the cheese from escaping. I left them open, placing the provola in the center.
Let them rest covered for 20 minutes, bake in a 392°F (conventional) oven for 18–22 minutes or in an air fryer for 12 minutes, turning them halfway through cooking.
Enjoy!
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RUSTIC ROLLS with SAUSAGE and provola
Why these Rustic Rolls always work
– They are soft thanks to well-risen pizza dough
– They have a tasty, melty filling
– They can be prepared in advance and reheated when needed
– They are perfect to transport
– Loved by both adults and children
Practical tips for perfect rolls
– Use quality sausage and brown it first so it doesn’t release liquids during baking.
– Don’t overfill to avoid leakage.
– Roll tightly but without squashing the dough.
– Brush with a little milk or egg yolk for a golden surface.
– Bake in a preheated oven for even rise.
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FAQ RUSTIC ROLLS with SAUSAGE and provola
Can I use puff pastry instead of pizza dough?
Yes, but the result will be crunchier and less soft.
Can I prepare the rolls in advance?
Yes, you can let them rise, bake them and store them. Reheat in the oven for a few minutes before serving.
Can they be frozen?
Yes, better if frozen after cooking. Let them cool completely before freezing.
How to prevent the filling from leaking?
Don’t overfill and seal the dough well at the closing point.
Can I make them without provola?
You can replace it with well-drained mozzarella or scamorza.
