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    Home » Pizza » Pizza Rolls Recipe with Sausage and Broccoli Rabe

    Pizza Rolls Recipe with Sausage and Broccoli Rabe

    August 16, 2019 , Updated November 1, 2020 Maria 4 Comments

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    Pizza rolls garnished with chopped fresh tomatoes on a wooden board.

    This Pizza Rolls Recipe with Sausage and Broccoli Rabe is a variation of Italian sausage bread that is sliced before baking. You are going to love this pizza dough recipe!

    Pizza rolls on a wooden board garnished with chopped fresh tomatoes.

    Pizza dough never ceases to amaze me!

    Not only can you make this delicious Homemade Italian Pizza or this Potato Pizza but the dough also lends itself perfectly to making pizza appetizers.

    Recently, I shared this recipe for Garlic Knots.

    It’s the perfect appetizer for that casual get-together with friends, especially when served with this family recipe for Classic Marinara Sauce. 

    Today, I am sharing yet another one of my favorites!

    Your family and friends are going to love this modern version of the Sicilian sausage bread recipe called bignolati. 

    Here is a list of some of the ingredients you need. Just a quick reminder that there is a printable recipe card, found at the bottom of the page, with specific amounts for each ingredient.

    Ingredients:

    • Pizza Dough. Store-bought or homemade. I am partial to my family recipe (link below).
    • Olive Oil. Use a high-quality extra virgin olive oil for best results.
    • Rapini. Also known as broccoli rabe.
    • Onions. These are sauteed.
    • Garlic Cloves. A wonderful flavor booster.
    • Salt. To taste.
    • Loose Italian Sausage. Hot or sweet, your choice. 
    • Black Olives. Pit-less of course.
    • Mozzarella Cheese. A small amount to hold everything together.
    • Grated Cheese. Use either Parmigiano-Reggiano Cheese or Pecorino Romano Cheese.
    • Crushed Red Pepper Flakes. Optional but provides a little extra heat.
    • Oregano. An optional topping but a great flavor enhancer.
    • Chopped fresh tomatoes: An optional topping.

    Pizza rolls garnished with chopped tomatoes on a wooden board.

     

    The pizza dough

    As was mentioned, I use my mom’s recipe.

    If you have been here before, you know that I have created an entire post on How to Make Pizza Dough. Simply click on the link for a video and a step by step photo tutorial for my mom’s recipe. Both methods are included in that post. 

    Please refer to it and get to the stage where we need to stretch it. You can also use store-bought if this is more convenient for you.

    Mise en place

    Before we can start making our rolls, we need to prep some of the ingredients.

    Broccoli rabe in a colander, about to be rinsed.

    In a large colander, rinse one bunch of rapini. 

    Broccoli rabe in a large pot of salted water, about to be parboiled.

    Parboil in a large pot of salted water until tender. This takes about 5 minutes. Once cooked, drain and chop.

    More details on this wonderful vegetable can be found in this recipe for Garlicky Broccoli Rabe.

    Chopped onions and garlic in teh process of being sauteed.

    In the meanwhile, over medium-high heat, heat a couple of tablespoons of olive oil in a large pan. Sauté 2 diced onions with 2-3 chopped garlic cloves until they begin to soften. This should take 5-7 minutes. Season to taste with salt and pepper.

    Parboiled Broccoli rabe added to sauteed onions and garlic in a pan.

    Add the chopped, parboiled rapini and continue to sauté for a few more minutes or until there is very little moisture left in the pan.

    Transfer to a bowl and allow to cool down to room temperature before assembling with the rest of the ingredients. 

    Some of the ingredients required to make this pizza rolls recipe include sauteed broccoli rabe, loose Italian sausage and mozzarella.

    Instructions

    Preheat the oven to 425 °F (220 °C).

    Place the oven rack in the middle of the oven. 

    Line a large baking sheet with parchment paper. 

    Pizza dough is stretched out on a baking sheet pan.

    With lightly greased fingertips, stretch out the dough to a rectangular shape approximately 13-14 inches long by 9-10 inches wide. As you can see, it is approximately the size of a large sheet pan. 

    You can also stretch out the dough on a sheet of parchment paper. If you are lucky enough to have a granite countertop, that also works very well.

    Loose Italian sausage spread over the stretched out pizza dough.

    Spread the fresh Italian sausage (250 grams) as much as possible over the entire surface followed by the pitted black olives (¼ cup).

    Broccoli rabe and mozzarella spread over pizza dough to make sausage pinwheels.

    Next, spread out the sauteed rapini and onion mixture across the entire surface. 

    The addition of mozzarella (½ cup) and grated cheeses (2 tablespoons) are next. Feel free to use either Pecorino Romano or Parmigiano Reggiano cheese.

    If you like heat, go ahead and sprinkle some crushed red pepper flakes.

    The pizza dough is rolled together just like a jelly roll.

    Starting with the long side, simply roll the pizza dough. Not too loose or the filling will fall out when it is sliced. Make sure to pinch the seam together to seal in the filling.

    The sausage bread is rolled in dried oregano.

    Lightly brush the surface with a thin coating of olive oil. 

    Sprinkle the adjacent area with 1 tablespoon of dried oregano. Gently roll the sausage roll into it, to coat the surface with this aromatic herb. 

    A pizza rolls slice on a wooden board next to a knife.

    Cut the pizza roll into 1-1½ inch slices. 

    Slices of pizza rolls on a parchment lined baking sheet.

    Place each slice of pizza roll on a parchment-lined baking sheet. It can be baked right away or allow the dough to rest and rise for 30-60 minutes. Experiment with the times and evaluate if you prefer a more “doughy” texture.

    Bake in a preheated oven at 425 °F (220 °C) for about 20-25 minutes or until the bottom crust is a golden brown.

    It can be served immediately or at room temperature. 

    Tips

    • Use lightly greased fingertips to stretch out the dough. Do not use a rolling pin.
    • Always preheat your oven.
    • Bring the sauteed vegetables to room temperature before topping the pizza dough.

    Can I use store-bought dough?

    Yes, either commercial or homemade works well with this recipe.

    Can I make this vegetarian?

    Yes, simply eliminate the Italian sausage from the recipe and replace it with Grilled Vegetables.

    Can I use the filling be used as a topping?

    Yes. Saute the vegetables and the sausage. Bring to room temperature before topping your pizza.

    Broccoli rabe recipes we love

    • Broccoli Rabe Cavatelli
    • Italian-Style Garlicky Broccoli Rabe
    • Broccoli Rabe Pasta Recipe
    • Orecchiette with Sausage and Rapini
    • Broccoli Rabe Soup

    If you are looking for more inspiration, be sure to visit this Andy Boy page.

    Recipe origins

    It was over 10 years ago that I first tasted this delicious variation of a sausage bread recipe aka Sicilian bignolati. 

    The occasion was a potluck lunch and this pizza rolls recipe, contributed by my friend Carlo, literally disappeared from the buffet table within minutes.

    If you like the combination of broccoli rabe, sausage, and mozzarella, you are going to love this recipe!

    Throughout the years, I have made this recipe as an appetizer, a grab and go lunch, or as a meal served simply with this Italian Salad Recipe.

    They are great to bring to potlucks and picnics. 

    You will love the versatility of this recipe!

    If you haven’t already done so, be sure to join our YouTube channel. Just click on the following link and be sure to subscribe to the YouTube channel as my friend Carlo and I plan to share more wonderful recipes with all of you!

    Hope to see you there!

    THANKS SO MUCH for following and being part of the She Loves Biscotti community where you will find Simple & Tasty Family-Friendly Recipes with an Italian Twist.

    Ciao for now,

    Maria

    ★★★★★ If you have made these Italian sausage rolls, I would love to hear about it in the comments below and be sure to rate the recipe!

    Recipe

    Broccoli rabe pizza rolls on a wooden board, ready to be picked up and eaten.

    Italian Sausage Bread Recipe with Broccoli Rabe

    This Pizza Rolls Recipe is a variation of Italian sausage bread. Loose sausage & broccoli rabe, spread over pizza dough,rolled,sliced & baked to perfection
    5 from 1 vote
    Print Save RecipeSaved! Pin Rate
    Course: Appetizer
    Cuisine: Italian
    Prep Time: 40 minutes minutes
    Cook Time: 20 minutes minutes
    Total Time: 1 hour hour
    Servings: 12 servings
    Calories: 396kcal
    Author: Maria Vannelli RD
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    Ingredients

    • 1 ball pizza dough 

      Homemade or store bought (550 grams)
    • 1 bunch broccoli rabe fresh, rinsed
    • 2 tablespoons olive oil
    • 2 onions medium, diced
    • 2-3 cloves garlic chopped
    • 8-9 ounces Italian loose sausage 250 grams
    • ¼ cup black olives pit less
    • ½ cup mozzarella grated
    • 2 tablespoons grated Pecorino Romano or Parmigiano Reggiano cheese.
    • pinch Red Pepper Flakes
    • 1 tablespoon oregano dried
    • 1 tomato chopped, for garnish

    Instructions

    • In a large colander, rinse one bunch of broccoli rabe.
    • Parboil the broccoli rabe in a large pot of salted water until tender. This takes about 5 minutes. Once cooked, drain and chop.
    • Meanwhile, over medium-high heat, heat a couple of tablespoons of olive oil in a large pan. Sauté 2 diced onions. When they begin to soften, add 2-3 chopped garlic cloves and cook, often stirring, until the onions begin to turn a light golden color and begin to caramelize. Season to taste with salt and pepper.
    • Add the chopped, parboiled broccoli rabe and continue to sauté for a few more minutes or until there is very little moisture left in the pan.
    • Transfer this mixture to a bowl and allow to cool down to room temperature before assembling with the rest of the ingredients. Can be made in advance.
    • Preheat the oven to 425 °F (220 °C).
      Place the oven rack in the middle of the oven. 
      Line a large baking sheet with parchment paper. 
    • With lightly greased finger tips, stretch out the pizza dough to a rectangular shape approximately 13-14 inches long by 9-10 inches wide.
    • Spread the fresh Italian sausage as much as possible over the entire surface of the pizza dough followed by the pitted black olives.
    • Spread out the sauteed rapini and onion mixture across the entire surface. 
    • Add the mozzarella and grated cheeses.
    • Optional: sprinkle some crushed red pepper flakes.
    • Starting with the long side, simply roll the pizza dough. Not too loose or the filling will fall out when it is sliced. Make sure to pinch the seam together to seal in the filling.
    • Lightly brush the surface with a thin coating of olive oil. 
      Sprinkle the adjacent area with 1 tablespoon of dried oregano. Gently roll the sausage roll into it, in order to coat the surface with this aromatic herb. 
    • Cut the pizza roll into 1-1½ inch slices. 
    • Place each slice of pizza roll on a parchment-lined baking sheet. Can be baked right away or allow the dough to rest and rise for 30-60 minutes. Experiment with the times and evaluate if you prefer a more "doughy" texture.
    • Bake in a preheated oven at 425 °F (220 °C) for about 20-25 minutes or until the bottom crust is a golden brown.
    • Can be served immediately or at room temperature. 
    • Optional: Garnish with chopped fresh tomatoes.
    Enhance Your Cooking Experience!SCROLL UP for essential step-by-step photos embedded in the article above. When available, videos can be found in the next section. These visuals are designed to help you achieve perfect results every time. Happy cooking!

    Video

    Notes

    A step by step photo tutorial can be found in the text. Simply scroll up to find it.
    • Prep time does not include proofing time for the pizza dough. Please plan accordingly.
    • Use lightly greased fingertips to stretch out the dough. Do not use a rolling pin.
    • Always preheat your oven.
    • Bring the sauteed vegetables to room temperature before topping the pizza dough.
    Can I use store-bought pizza dough? Yes, either commercial or homemade pizza dough works well with this recipe.
    Can I make this vegetarian? Yes, simply eliminate the Italian sausage from the recipe.
    Can I use the combination of sausage and broccoli rabe as a topping for pizza? Yes, however. I saute the sausage with the onions and broccoli rabe.
    Please keep in mind that the nutritional information provided below is just a rough estimate and variations can occur depending on the specific ingredients used. 

    Nutrition

    Serving: 1serving | Calories: 396kcal | Carbohydrates: 19g | Protein: 15g | Fat: 29g | Saturated Fat: 10g | Cholesterol: 61mg | Sodium: 872mg | Potassium: 286mg | Fiber: 2g | Sugar: 3g | Vitamin A: 629IU | Vitamin C: 8mg | Calcium: 80mg | Iron: 2mg
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    Filed Under: Pizza

    About Maria

    Maria Vannelli is a retired dietitian who lives in a suburb just outside Montreal, Canada. She's the founder of the food blog She Loves Biscotti. Maria hopes to inspire you and bring you and your loved ones closer together at meal times enabling you to create some memorable moments.

    Reader Interactions

    Comments

    1. Jasmine

      October 25, 2020 at 8:41 am

      Is it possible to bake the whole a Pizza roll rather than cut it into smaller separate pieces. Sounds delicious!
      By the way, made the focaccia recipe which was top notch! Thank you…

      Reply
      • Maria

        October 25, 2020 at 8:49 am

        Thank you Jasmine! Yes, it can be baked as a loaf. In fact, traditionally, this is how it is baked. Enjoy!

        Reply
    2. Val

      August 27, 2019 at 9:58 am

      5 stars
      Any recipe with rapini is sure to be hit! Love this variation of bignolati!!! Can’t wait to try it, thanks Maria!

      Reply
      • Maria

        August 27, 2019 at 10:07 am

        I agree Val! Rapini and pizza dough make a great combination. Thanks for dropping by, appreciate it.

        Reply

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