Best Italian Sausage Rolls Recipes

ITALIAN SAUSAGE LASAGNA ROLLS

Steps:

• Preheat oven to 350°. In a large saucepan, heat oil over medium heat. Add onion; cook and stir 4-6 minutes or until tender. Add garlic; cook 1 minute longer. Stir in tomatoes, tomato sauce, tomato paste and seasonings; bring to a boil. Reduce heat; simmer, uncovered, 40 minutes. Stir in olives., Meanwhile, cook lasagna noodles according to package directions for al dente. Cook sausages in a large skillet according to package directions; drain. Remove sausages and cut in half widthwise. In the same skillet, cook and stir spinach over medium-high heat 2-3 minutes or until wilted; drain spinach and squeeze dry., In a small bowl, combine cream cheese and spinach. Spread 3 cups sauce mixture into a 13x9-in. baking dish. Spread 2 tablespoons cream cheese mixture on each noodle. Place a sausage half on a short end; carefully roll up. Cut in half widthwise; place ruffle side up in sauce mixture. Repeat with remaining noodles, cream cheese mixture and sausages., Pour 1-1/2 cups sauce mixture over rolls; sprinkle with mozzarella cheese. Bake, covered, 40 minutes. Bake, uncovered, 5-10 minutes longer or until cheese is melted. Serve with remaining sauce mixture.

ITALIAN SAUSAGE-STUFFED CABBAGE ROLLS

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Put olive oil on the bottom of a medium-sized baking dish. Remove casings from sausage.
• Bring a large pot of water to a boil. Cook cabbage leaves until tender, about 12 minutes. Drain.
• While the cabbage is cooking, remove casings from sausage. Cook and stir sausage in a skillet over medium-high heat, breaking it into pieces as it cooks, until browned and crumbly, 5 to 7 minutes. Drain and discard grease.
• At the same time, combine marinara sauce and tomato sauce in a saucepan over medium-low heat. Cook until warm, about 3 minutes; set aside.
• Mix cooked rice, sausage, and 1/2 cup sauce with basil and oregano. Spread filling onto cabbage leaves and roll up like small burritos. The amount of filling in each will vary depending on how big your cabbage leaves are. Place cabbage rolls close together in the prepared dish and spoon remaining sauce over top.
• Bake in the preheated oven until cooked through, about 30 minutes. Garnish with more basil and oregano.

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease large baking sheet. Combine breadcrumbs and milk in small bowl. Let stand until milk is absorbed, about 5 minutes. Transfer to processor. Add sausages, onion, 1 egg, garlic and oregano. Using on/off turns, process until blended. Season with salt and pepper.
• Unfold pastry sheet on floured work surface. Roll out to 12x10-inch rectangle. Cut pastry crosswise into three 10x4-inch strips. Brush each strip with beaten egg. Spoon 1/3 of sausage mixture in narrow strip lengthwise down center of each pastry strip. Fold long sides in, covering filling and overlapping slightly in center; press seam to seal. Arrange rolls seam side down on prepared sheet. Cover and chill until rolls are firm, at least 10 minutes and up to 1 hour.
• Preheat oven to 425° F. Cut each roll crosswise into 8 pieces. Separate pieces on baking sheet. Brush with some of remaining beaten egg. Bake until rolls are puffed and golden, about 20 minutes. Serve warm with marinara sauce.

ITALIAN CHICKEN AND SAUSAGE ROLLS

Steps:

• Pound chicken flat until very thin.
• I place my chicken in a zip lock bag while pounding to keep the mallet from sticking to the chicken.
• Remove skins from sausage, unless you have bulk sausage.
• In large skillet, cook sausage until done.
• Pour off most of the fat, leaving drippings in pan.
• Spread 1/4 of the sausage on each chicken breast and place a cheese stick at one end of the flattened chicken.
• Roll up the chicken over the cheese, then fold in the sides continuing to roll the chicken breasts like an egg roll,encasing sausage and cheese.
• In a bowl, mix flour, salt and oregano.
• Dredge chicken rolls in mixture.
• In pan drippings, brown chicken on all sides over medium heat.
• You do not have to cook completely, just brown.
• Remove chicken from pan.
• Add olive oil to skillet; then saute onion, peppers, and mushrooms for 1-2 minutes.
• Add chicken rolls to skillet, then tomatoes, red pepper flakes wine, basil and pepper.
• Cover and simmer 25 to 30 minutes.

DAWN'S ITALIAN SAUSAGE ROLLS

Steps:

• Preheat oven to 350 bake. Clear an area on the table or counter then sprinkle with flour. Roll dough out on floured surface to a round shape,like a pizza. Keep the dough around 1/4 inch thick. Flip dough over and repeat. Do not over roll the dough or make it too thin. Once rolled out then rub the dough with the olive oil and crushed garlic. Spread the sausage on the dough but be careful not to rip the dough. Top with the remaining ingredients. Carefully, roll the dough into a log shape. To ensure the log stays closed, you may need to spread a little olive oil so the dough adheres. Then cut into 1 inch pin wheels. Place each wheel flat, on a greased 9x11 baking pan, 2 inches apart. Let stand for 10 minutes then place in the oven and bake for 25-30 minutes or until golden brown. Best served hot. Store in refrigerator, if there's any left. They go fast!!They can be re-heated in the microwave for 10-15 seconds but they are better when re-heated in a toaster oven. It makes them crunchy and tasty! Level: Moderate Mangia! By Dawn Salano, 1995

ITALIAN SAUSAGE ROLLS

Steps:

• Lightly grease a large baking sheet.
• Combine the breadcrumbs and milk in a small bowl. Let stand until milk is absorbed, about 5 minute.
• Transfer to a food processor.
• Add the sausage, onion, 1 egg, garlic, and oregano; pulse until blended and season with salt and pepper.
• Unfold the pastry sheet on a floured work surface and roll out into a 12x10-inch rectangle.
• Cut the pastry crosswise into three 10x4-inch strips and brush each strip with the beaten egg.
• Spoon 1/3 of the sausage mixture in a narrow strip lengthwise down the center of each pastry strip.
• Fold the long sides in, covering the filling and overlapping slightly in the center.
• Press the seam down slightly to seal.
• Arrange rolls seam side down on the prepared baking sheet.
• Cover and chill until rolls are firm, and least 10 min and up to 1 hour.
• Preheat the oven to 425ºF while the rolls are chilling.
• Cut the firm rolls crosswise into 8 pieces.
• Separate pieces on the baking sheet and brush with some of the remaining beaten egg.
• Bake rolls until puffed and golden, about 20 minutes.
• Serve warm with marinara sauce.