- 4 oz ground Italian sausage
- 1/2 Tbsp fat, I used bacon fat
- 1/4 green bell pepper, diced small
- 1/4 onion, diced small
- 1 batch multi-purpose dough, plus extra tapioca starch for dusting
- 2.5 oz pepperoni slices
- 1 C mozzarella or your choice of dairy free cheese, optional
- 5-10 fresh basil leaves, chopped
- 1 C pizza sauce
- Preheat oven to 350°F.
- In a small saucepan over medium-high heat, brown and crumble your Italian sausage until fully cooked. Set aside.
- Turn heat down to medium and melt the fat. Add bell pepper and onion and cook until softened, about 5 minutes. Set aside.
- Lightly dust a clean work surface and rolling pin with tapioca starch. Roll out dough into a 1/4 inch thick square.
- Layer the pepperoni, Italian sausage, bell pepper, onion, mozzarella, and basil on the dough, leaving about a 3/4 inch strip of the dough uncovered at the end farthest from you.
- Carefully lift the end of the dough closest to you and begin rolling it away from you to form it into a log.
- If the two ends of the log are jagged, you may cut those off. Cut the log in half into two equal sized logs. Cut each of those into thirds so you end up with 6 equal sized slices that look like cinnamon rolls.
- Line a metal baking dish with parchment paper and place the rolls cut side down in the dish. Bake 15 minutes or until dough has firmed up. You may bake an additional 5 minutes if you like the dough browned more.
- Once the rolls are cool enough to handle, serve them with hot pizza sauce for dipping.
If the dough starts to crack, it needs more water. Try adding a half tablespoon at a time until the dough is smooth.
I always recommend using painters tape to secure some parchment paper to a clean countertop so you can roll out your dough. You will still need to dust it with some tapioca starch but it makes cleanup easier and you can lift up one end of the paper to get started rolling up the dough.