Circle B Kitchen
The original recipe as written in The Times uses a homemade pastry for the rolls, but this can be subbed out with frozen puff pastry sheets. I used ½ recipe of my homemade pizza dough, but store-bought pizza dough would work great too. I’ve provided a link to David Tanis’ recipe in case you would like to make his sausage filling, but for simplicity’s sake, I just used link sausage with the casings removed. You could also use bulk sausage and form it into a 1-inch diameter roll.
Recipe adapted from the New York Times
½ lb pizza dough
4 links of your favorite sausage (raw), about a pound, casings removed
Mustard of your choice for dipping
Preheat your oven to 375 degrees.
Sprinkle your counter with a little flour and roll out your pizza dough to just under 1/4 –inch thick and cut into 4 rectangles, each about 8 inches by 4 inches.
Working with 1 rectangle of dough at a time, lay the sausage in the center of the dough. It should reach to the ends of the dough, so trim off any excess.
Pull the dough up over the sausage and crimp the edges closed to fit tightly over the sausage. I rolled it around a bit on the counter to make sure it was tightly sealed.
Using a sharp knife, cut your roll into 1-inch slices and place them on a parchment-lined baking sheet. Repeat with the remaining pieces of dough and sausage. Brush the edges of the pizza dough with a little olive oil and sprinkle with a bit of kosher salt, if desired.
Bake for 25 to 30 minutes or until lightly golden brown and cooked through. Let cool briefly before serving warm with mustard for dipping.