Bignolatti di Sasizza aka Sausage Rolls

• Preheat oven to 425°

Dough

• In a large bowl, add four cups of flour.
• In a measuring cup, add water – let your hot tap water run for a bit to get to the highest temperature.
• Then add yeast, sugar, salt, and olive oil to the water and mix. Set aside for 10 min to proof the yeast.
• Make a well in the flour and gradually add the water. Combine with the flour and mix until it is not a sticky dough. You may not need all of the two cups, or you may need more, use your hands so you can get the feel. It should be less sticky and have some bounce to it.
• Set aside on the front of a oven that is preheating. The dough will double in size in about an hour, knead it in the bowl and let rise for another hour or so.

Filling

• Once the dough has risen, split in half. Leave half covered while you roll the first half out. Stretch to your desired thickness, the thinner the more rolls.
• Using the ground sausage, spread along each corner of the dough. Spread thinly using your hands.
• Then sprinkle on oregano, red chili pepper, and cheese. Drizzle with olive oil.
• Grab the longest edge of the dough and begin rolling up. With each roll, pull some of the dough back towards you before you roll the next. (See video for a better view)
• Seal the edges by pulling the end of the dough over and rolling the log to thin it out and close all the edges.
• Using scissors or a sharp knife, cut off the ends if they have no ingredients. Then cut rolls into 1 ½ to 2 inch thick slices.
• Roughly round out the tops of each roll and place on a parchment lined baking sheet.
• Let rest for another 10-20 minutes. While one tray rests, repeat process with the remaining dough.
• Place first tray on the bottom rack for 20 minutes, then transfer to the top rack for another 15-20. You want it to be golden brown and sausage cooked through but not burnt and too hard.
• Eat and Enjoy!