Italian Sausage-and-Pepper Pigs in Blankets

Italian Sausage-and-Pepper Pigs in Blankets
30 min
55 min
24 servings

Pigs in blankets get an Italian makeover! The combo of cheese, pesto and peppers stuffed into the sausages is a winner. Use hot sausage if you like a little spice.



sweet Italian sausage links (about 1 ½ lbs)
Tbsp olive oil
Tbsp shredded provolone
Tbsp shredded mozzarella
Tbsp prepared pesto
12 (½-inch-wide)
strips roasted red pepper (about 3 oz)
(11-oz) tube refrigerated French bread dough
All-purpose flour, for dusting
Jarred marinara sauce, warm, for serving


Step 1

Preheat the oven to 375ºF. Line 1 baking sheet with foil and another with parchment.

Step 2

Toss the sausages with 1 tablespoon of the oil on the foil-lined baking sheet, and bake, flipping the sausages halfway through, until lightly browned and fully cooked, about 30 minutes. Let cool.

Step 3

Lower the oven temperature to 350ºF. Toss together the provolone and mozzarella in a medium bowl. Make a slit down the length of each sausage, cutting about halfway through, and fill each with 1 teaspoon pesto, 2 pepper strips and 1 scant tablespoon of the cheese mixture; reserve any remaining cheese mixture.

Step 4

Open the tube of dough, find the seam and carefully unroll the dough on a lightly floured surface. Cut 6 strips 1 1/4 inches by 12 inches. Wrap 1 strip around a stuffed sausage link, coiling the strip from 1 end of the link to the other, leaving a 1/4-inch space between dough turns and leaving the ends of the sausage slightly exposed. Repeat with the remaining dough strips and sausages, setting the finished rolls at least 1 inch apart on the parchment-lined baking sheet.

Step 5

Brush the rolls with the remaining tablespoon of oil. Sprinkle the tops with the reserved cheese mixture. Bake until golden brown, 20 to 25 minutes. Let cool for a few minutes before cutting each roll into 4 pieces with a serrated knife. Serve warm with warm marinara sauce on the side.

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