12 ounces sausage italian sliced into 1/4-inch rounds
8 servings kosher salt
2 tablespoons olive oil plus more for brushing
0.5 small onion diced
1 teaspoon oregano dried
2 tablespoons parmesan grated
1 pound pizza dough frozen thawed at room temperature
1 pinch pepper flakes red
15 ounce tomato purée canned
Equipment
bowl
frying pan
baking sheet
sauce pan
baking paper
oven
rolling pin
Directions
Preheat the oven to 425 degrees F. Line a rimmed baking sheet with parchment paper.
Heat 1 tablespoon of the olive oil in a medium saucepan over medium heat.
Add the onions and 1/2 teaspoon of the oregano, season with 1 teaspoon salt and cook, stirring occasionally, until soft, about 4 minutes.
Add the garlic and cook until fragrant, about 1 minute.
Add the tomato puree, 1/4 cup water, 5 torn basil leaves and the red pepper flakes. Bring to a simmer and cook until slightly thickened, about 4 minutes. Season with salt and pepper.
Meanwhile, heat the remaining tablespoon olive oil in a large skillet over medium-high heat.
Add the sausage rounds and brown on both sides, about 4 minutes.
Transfer to a paper-towel-lined plate.
Mix the Parmesan with the remaining 1/2 teaspoon oregano in a small bowl.
Divide the pizza dough into 8 portions. Flatten into 4-inch squares either by stretching with your hands or using a rolling pin. Spoon 1 tablespoon of sauce onto a square and spread around. Top with 1/4 cup of the Italian cheese blend, one-eighth of the sausage and 1 basil leaf. Wrap the dough around the filling and pinch the edge and ends to seal.
Place seam-side down the prepared baking sheet. Repeat with the remaining dough and ingredients.
Brush the rolls with olive oil and sprinkle with the Parmesan oregano mixture.
Cut 2 slashes across the top.
Bake until golden and bubbly, 20 to 25 minutes.
Serve warm with the remaining sauce on the side for dipping.
