Sicilian Sausage Rolls (Tomasini)

Recipe View 5 mins Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper. (5 minutes)

Recipe View 10 mins On a lightly floured surface, roll pizza dough into a 12x18-inch rectangle. Brush the entire surface with half of the beaten egg. (10 minutes)

Recipe View 15 mins Starting about 3 inches from the top edge of the long side of the dough, place rounded tablespoons of ricotta onto the dough in a row, leaving about 1 1/2 inches between each scoop. Create a second row below the first, offsetting the ricotta scoops to form a checkerboard pattern. Repeat until all ricotta is used. (15 minutes)

Recipe View 10 mins Place rounded tablespoons of Italian sausage into the spaces between the ricotta scoops, completing the checkerboard pattern. (10 minutes)

Recipe View 5 mins Season generously with freshly ground black pepper, red chili flakes, and a pinch of salt (optional, depending on the saltiness of the sausage). Scatter the thinly sliced green onions evenly over the filling, followed by a generous grating of Pecorino Romano cheese. (5 minutes)

Recipe View 5 mins Carefully roll the dough up from the bottom towards the unfilled top edge, leaving a 3-inch seam. Position the roll with the seam facing down. (5 minutes)

Recipe View 10 mins Using a sharp knife, cut the roll into 12 equal portions. Place the sausage rolls, cut-side up, on the prepared baking sheet. Brush the top of each roll with the remaining beaten egg, and grate additional Pecorino Romano cheese over the tops, if desired. (10 minutes)

Recipe View 50 mins Bake in the preheated oven for 45 to 50 minutes, or until the sausage rolls are beautifully browned and the filling is heated through. Let cool slightly before serving. (50 minutes)