Sausage Pizza Roll Pinwheels
Prep time: 
Cook time: 
Total time: 
  • 500g strong stoneground wholemeal flour
  • 7g sachet fast-action dried yeast
  • 1 tsp dried oregano
  • 350ml luke warm water
  • 4 tbsp olive oil
  • 1 tsp pinch of salt
  • 1 x 190g jar of ready made tomato and basil pizza topping
  • 500g of good quality sausage meat
  • 1 small apple grated
  • black pepper for seasoning
  • grated mozzarella - a few handfuls
  2. Mix the flour, oregano, yeast and salt together in a large mixing bowl and stir in the olive oil and water.
  3. Mix well to form a soft dough.
  4. Turn the dough out on to a floured work surface and knead for about five minutes, or like me use a dough hook in a fire standing mixer, and knead for 5 minutes until the dough is silk, smooth and elastic.
  5. Transfer to a clean bowl that has been very lightly greased with oil, cover with a damp tea towel (or clingfilm) and leave to rise for about 1½ hours, until doubled in size.
  6. Once the dough has risen, knock it back, then knead again until smooth.
  7. Roll the dough into a ball and set aside for another 1 hour until risen again.
  9. Pre heat the oven to 180oC / 160oC (fan)
  10. In a bowl mix the sausage meat with the grated apple and pepper with your hands
  11. Roll out the pizza dough onto a lightly floured surface to an oblong approx 40 x 25 cm which is not too thin or too thick
  12. Spread the tomato sauce over the base
  13. Add the sausage meat and spread it across with your fingers carefully to make it spread across your base as best you can
  14. Scatter the grated mozzarella over the top
  15. Carefully, tuck in the smaller sides, and then roll into a long sausage shape ensuring that the fold is at the bottom.
  16. Slice the 'sausage ' into slices about 1-2 inches wide
  17. Place onto a large baking tray/s
  18. Cook for 30 minutes
Recipe by Mummy Mishaps at