Sausage rolls and pizza, whats not to love, so why not combine them both together?
This was something I actually made in school over 20 years ago, we were asked to think of something outside the box that included bread. So my brother suggested just doing a sausage inside a roll (cook the sausage inside the dough basically) and I went one better and did a pizza sausage roll.
Back when I was a kid my eldest brother owned the best pizza shop in our little town so I grabbed all the ingredients I needed from him, hey it saved me a few pennies buying from the shops lol. Wasn’t sure if it was going to work or not but I am always one to experiment, it’s how recipes come alive.
And the best thing is they were easy to adapt to be Slimming World friendly. And I have now made these a few times and they are worth the little faff to do them.
You can use any sausages you like and any toppings you prefer, but don’t over fill them otherwise they won’t roll and the filling just all comes out.
Some recommended items from our kitchen to make this dish…
- Mixing bowls are always wanted in this household and these stackable ones save so much space in our cupboards.
- We swear by our pizza tray, no soggy bottoms and ensures an even bake.
- Cheese grater with varying grater sizes.
- Rolling pin, we use a stainless steel one as I make a lot of pastry and it can be put in the fridge to prevent pasty from getting so warm from warm hands and being handled so much. Best purchase I ever made for pastry.
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Pizza Sausage Rolls
Serves 2 – 1 HexB, 1 HexA and 4 syns per person
- 1 packet Aldi wholemeal bread mix, made up via the instructions on the packet
- Tomato puree
- 4 Sainsbury’s be good to yourself cumberland sausages – 4 syns
- 4 slices pizza pepperoni – 4 syns
- 40g lighter mature cheddar, grated – 1 HexA or 6 syns
- 30g red leicester, grated – 1 HexA or 6 syns
- Dried oregano
- Preheat oven 200°C fan.
- Place the sausages on a plate and cover with a piece of kitchen towel, cook in the microwave for 1 minute to allow the sausage to start cooking. Set aside to cool down.
- Prepare your dough. Weigh out 2 66g balls (this will make 2 60g portions once cooked) and on a lightly floured surface (only use a small amount and syn it if you start to use too much), roll the dough out into a large thin rectangle.
- Place the dough on a pizza pan lightly spritzed with frylight, or use a normal baking tray if you don’t have a pizza tray. This makes it easier to make your pizza sausages without having to move it once made.
- Spread the tomato puree across the dough and add a sprinkling of oregano and share the cheese between them.
- Place the cooled sausage across the dough and bring the outside edges of the dough over the top of the sausages, pressing down as you go around so the sausage is encased inside and shaped around the sausage.
- Place in the oven and bake for 15-20 minutes until the dough is golden brown.
- To ensure the dough is cooked when you lift the rolls up if you tap the bottom and it sounds “hollow” like a freshly baked loaf of bread then its cooked, if it is still soggy and doesn’t feel firm then cook for a further 5 minutes. Cooking times can always vary depending how much filling you add so do keep an eye on it whilst it is cooking.
- Take out the oven and sprinkle the rest of the cheese over the top with the pepperoni and place under a medium heated grill until golden and melted.
The remaining bread dough can be weighed into 65/66g portions, put into freezer bags and stored in the freezer for up to a month. Fully defrost and bring to room temperature before you use each one.