Italian Sausage-and-Pepper Pigs in Blankets

Pigs in blankets get an Italian makeover! The combo of cheese, pesto and peppers stuffed into the sausages is a winner. Use hot sausage[ if you like a little spice.]

Total Time:
2 hr
30 min
35 min
55 min

24 pieces

  • 6 sweet Italian sausage links (about 1 1/2 pounds)
  • 2 tablespoons olive oil
  • 5 tablespoons shredded provolone
  • 5 tablespoons shredded mozzarella
  • 2 tablespoons prepared pesto
  • Twelve 1/2-inch-wide strips roasted red pepper (about 3 ounces)
  • One 11-ounce tube refrigerated French bread dough
  • All-purpose flour, for dusting
  • Jarred marinara sauce, warm, for serving
  • Preheat the oven to 375 degrees F. Line 1 baking sheet with foil and another with parchment.

  • Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool.

  • Lower the oven temperature to 350 degrees F. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.

  • Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.

  • Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side.

  • Copyright 2015 Television Food Network, G.P. All rights reserved.

View All

Cooking Tips
More Recipes and Ideas
Loading review filters...

    This recipe is featured in:

    Kickoff Snacks