Sicilian Sausage Rolls

01Method

1. 1

   Heat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. 2

   On a lightly floured surface, roll the dough into a 12x18-inch rectangle. Brush the whole surface with half of the beaten egg.

3. 3

   Starting about 3 inches from the top long edge, drop rounded tablespoons of ricotta in a row across the dough, spacing them about 1½ inches apart. Add a second row below, offsetting the scoops to create a checkerboard arrangement. Continue this pattern down the entire length of the dough until all the ricotta is used.

4. 4

   Tuck rounded tablespoons of sausage into the gaps between the ricotta mounds, so each row of cheese alternates with a row of sausage.

5. 5

   Sprinkle black pepper, red chili flakes, and salt over the filling, bearing in mind the sausage may already be quite salty. Distribute the green onions evenly, then grate pecorino Romano over everything.

6. 6

   Roll the dough upward from the bottom, ending at the plain 3-inch strip of dough at the top. Place the roll seam-side down.

7. 7

   Slice into 12 equal pieces and arrange them cut-side up on the prepared baking sheet. Brush the tops with the remaining beaten egg and add more grated pecorino Romano if desired.

8. 8

   Bake until deeply golden brown, 45 to 50 minutes.