Italian Sausage-and-Pepper Pigs in Blankets
- Level: Easy
- Yield: 24 pieces
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 113
- Total Fat
- 6
- Saturated Fat
- 2
- Carbohydrates
- 8
- Dietary Fiber
- 1
- Sugar
- 1
- Protein
- 7
- Cholesterol
- 12
- Sodium
- 316
- Total: 2 hr (includes cooling times)
- Active: 30 min
Ingredients
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
Directions
- 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.