Best Hot Sausage And Mozzarella Roll Recipes

ITALIAN SAUSAGE SANDWICH

Steps:

• Preheat the oven to 375°F.
• In a skillet brown sausage.
• Drain off the fat, stir in the sauce and olives, heat through.
• Split rolls lengthwise without cutting through opposite side.
• Hollow out buns slightly, halve cheese slices lengthwise.
• Place a piece of cheese on bottom half of each roll.
• Divide meat mixture evenly among the 4 rolls, top with onion and sweet peppers.
• Place another cheese slice on top and close the rolls.
• Wrap each sandwich in foil and seal, place on a baking sheet and bake the wrapped sandwiches in the oven for approx 15 minutes.
• Unwrap serve and enjoy!

FESTIVAL-STYLE GRILLED ITALIAN SAUSAGE SANDWICHES

Steps:

• Preheat an outdoor grill for medium heat. Lightly oil grate, and set 4 inches from the heat.
• Pierce the sausages in a few places with a fork, and set aside. Slice off the bottoms of the onion halves so they will sit flat on the grill. Brush the bell pepper and onion halves with 2 teaspoons of olive oil.
• Place the sausages, onions, and peppers on the preheated grill. Cook and turn the sausages until well browned and juices run clear. Cook vegetables until tender and peppers are slightly charred. Remove vegetables and sausages from the grill.
• Place the peppers in a paper bag, close, and cool slightly. Remove and discard the charred skin from the peppers; slice peppers into strips. Slice the onion halves. Place salt and pepper to taste, and 1 tablespoon olive oil in a bowl. Add the peppers and onions, and toss until evenly coated. To serve, place sausages in sandwich rolls, and top with the pepper and onion mixture.

ITALIAN SAUSAGE ROLLS

Steps:

• Preheat oven to 350 degrees F.
• Lay the puff pastry sheets out on a flat work surface. Split the sausage casings lengthwise and turn the mild sausage meat out onto 1 pastry sheet and the hot sausage meat out onto the other pastry sheet. Gently pat the meat out to fit the pastry sheets, being careful to leave a 1/2-inch strip bare on both long sides of each sheet. Top with 3 tablespoons of Romano and 5 basil leaves per sheet. Starting with 1 of the bare strips, roll the pastry tightly around the filling. The bare strip on the far end will stick to itself.
• Place the rolls in the freezer for at least 1 hour; they should be just frozen enough to make slicing easy. (The recipe can be made to this point 1 week in advance.) Slice the rolls into 1/2-inch pieces, place on baking sheets and place in the oven for 20 to 30 minutes, or until golden brown. Remove and let cool 5 minutes before serving.