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Italian·Appetizer

Sicilian Sausage & Ricotta Tomasini

A savory, handheld snack inspired by Sicilian tomasini, featuring layers of pizza dough rolled with staggered scoops of sweet Italian sausage and ricotta cheese for a perfectly balanced bite.

Prep

20m

Cook

45m

Total

65m

Serves

12

Method

  1. 01

    On a floured surface, press and roll the pizza dough into a rectangle approximately 12 by 18 inches. If the dough keeps snapping back, let it relax for a minute before continuing.

    Step 1
    Watch · 0:15
  2. 02

    Brush the entire surface of the dough with half of the beaten egg. Place small scoops of ricotta cheese across the dough in rows, leaving space between each scoop for the meat.

    Step 2
    Watch · 1:12
  3. 03

    Place small pinches of raw Italian sausage in the spaces between the ricotta. Ensure the rows are staggered (cheese next to sausage) so that every slice contains both fillings. Season with black pepper, red chili flakes, sliced green onions, and a generous dusting of Pecorino Romano.

    Step 3
    Watch · 2:20
  4. 04

    Carefully roll the dough up into a long, uniform log. As you roll, give the dough a slight stretch and press to ensure a tight seal, finishing with the seam at the bottom.

    Step 4
    Watch · 4:03
  5. 05

    Using a knife or bench scraper, cut the log into 12 even pieces, each about 1.5 inches wide. Transfer the rolls to a parchment-lined baking sheet.

    Step 5
    Watch · 5:05
  6. 06

    Brush the tops with the remaining egg wash and sprinkle with a bit more cheese. Bake in the center of a 400°F (200°C) oven for about 45 minutes until deep golden brown. Let cool slightly on a rack before serving.

    Step 6
    Watch · 6:18

From Chef John

  • “You are after all the RuPaul of making that call.”
  • “That is how the food gods punished me for not remembering.”
  • “Biting and dipping like a savage, which as you know is how I eat when I'm home alone.”