Pizza Sausage Rolls

Jump to Recipe
Save ItSaved!
This post may contain affiliate links. Read my disclosure policy.

Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun recipe your whole family will love.

Pizza Sausage Rolls sliced.
Pizza Sausage Rolls

I’m excited to share these tasty Pizza Sausage Rolls with you! I love pizza and like to eat it in different creative ways, like this French Bread Pizza Caprese or this Breakfast Pizza. These rolls take classic Italian sausage pizza ingredients and wrap them in my bagel dough. They’re perfect for appetizers, home school lunches, and dinner for the whole family. To save time, you can also use store bought pizza dough instead.

Close up of sausage rolls

Are sausage rolls healthy?

Typically, sausage rolls aren’t the healthiest – that’s why I wanted to recreate them. The biggest culprit for fat and calories is usually the sausage, so I used Italian chicken sausage instead of pork. Chicken sausage is significantly lower in fat and calories. I also use my bagel dough, which is full of protein thanks to the non-fat Greek yogurt.

How to Make Pizza Sausage Rolls from Scratch

These baked sausage rolls are very easy to make from scratch.

1. Start with the Greek yogurt bagel dough recipe. If you want to use store bought pizza dough instead that’s perfectly fine too.
2. Divide the dough into four balls and roll into circles.
3. Now, it’s time to add the filling. Cover the dough with sauce and top with the cheese and then a halved sausage link.
4. Wrap the dough around the sausage and bake for 25-30 minutes at 400 degrees.

What goes with sausage rolls?

Italian sausage rolls make an easy lunch for your kids served with marinara sauce, for dipping. And of course, adults love pizza rolls too. If serving as a meal, pair with a big green salad, baked zucchini sticks or your favorite roasted veggies.

Note: I have not tested these with gluten-free flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.

sliced sausage rolls on a platePizza Sausage Rolls sliced

More Sausage Recipes You’ll Love:

Pizza Sausage Rolls sliced.
Print WW Personal Points
5 from 18 votes
Did you make this recipe?

Pizza Sausage Rolls

302 Cals 22 Protein 30 Carbs 10 Fats
Prep Time: 20 mins
Cook Time: 30 mins
Total Time: 50 mins
Yield: 4 servings
COURSE: Appetizer, Lunch, School Lunch, Snack
CUISINE: American
Pizza Sausage Rolls wrapped in bagel dough with Italian chicken sausage, marinara and mozzarella make a fun appetizer or snack your whole family will love.


For bagel dough:

  • 1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*
  • 2 teaspoons baking powder
  • 3/4 teaspoon kosher salt
  • 1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield
  • 1 egg white, beaten (whole egg works fine too)
  • sesame seeds, for topping (optional)

For filling:

  • 2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio
  • 4 slices provolone or mozzarella cheese
  • 8 teaspoons pizza sauce or marinara
  • marinara sauce, for serving (optional)


  • Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.
  • In a medium bowl combine the flour, baking powder and salt and whisk well.
  • Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).
  • Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.
  • Divide in 4 equal balls.
    bagel dough
  • Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.
    bagel dough rolled
  • Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.
  • Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.
    Pizza Sausage Rolls uncooked
  • Carefully bring both sides of the dough up, wrap one side around the sausage then the other.
    Pizza Sausage Rolls rolled up and ready
  • Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.
    Pizza Sausage Rolls uncooked
  • Repeat with remaining dough, sauce, cheese and sausage.
  • Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.
  • Allow to cool for 5 minutes then slice into 6 pieces and serve.


*I have not tested these with GF flour, but I have made the bagels with cup4cup and had great success so I am sure it will work. You may have to add 5 more minutes to the bake time.


Serving: 1roll, Calories: 302kcal, Carbohydrates: 30g, Protein: 22g, Fat: 10g, Saturated Fat: 4.5g, Cholesterol: 51mg, Sodium: 957mg, Fiber: 1.5g, Sugar: 4g
Keywords: bagel dough recipes, pizza roll, sausage roll

Leave a Reply

Your email address will not be published.

Rate this Recipe:


  1. These did not work at all with GF flour. Completely unable to roll them. Disappointed. 

  2. My entire family loved this meal, which is rare with two picky kids. I even forgot to add the egg and it still turned out delicious. 

  3. These are awesome!  Felt like I was eating a calzone for I’m sure much less calories..Thank you! 

  4. These are absolutely delicious!  This will definitely go on our regular dinner rotation- a huge crowd pleaser!  Thank you Gina- this made my day! ☺️

  5. Can you freeze these pizza rolls?

  6. Has anyone tried using whole milk yogurt? I have some I need to use 🤷🏻‍♀️

  7. These were so good and husband approved! We all enjoyed and I have to say I’ve never seen my 6 year take so much time enjoying and savoring a meal before. I came across chicken bratwurst so I decided to try them and they were really flavorful! I sprinkled some everything bagel seasoning on a couple and really liked that. Will make these again and again!

  8. These were good, but if I make them again, I will remove the casing and cook them for a little bit first to get some of the grease out. The grease made our bread a little soggy. Love the dough recipe! I have used it several times.

  9. This is listed a GF but there is flour in the dough.

  10. I made this for meal prep and it was awesome, especially reheated in the air fryer at 350 for 5 mins. I think next time I’ll make it with turkey pepperoni, and veggie folks, it’d be just fine stuffed with cheese, spinach and artichokes. Very adaptable. For breakfast maybe eggs and bacon? Loved it. 

  11. I made these tonight for our super bowl dinner. My husband said they were better than the pizza rolls he always gets at the fair. 

  12. Loved these! I made them for dinner tonight – they were a hit for sure!

  13. Going to try these tonight! Can I make the dough ahead and refrigerate and roll out later? 

    • Darien, just wondering that my self! Did you try it by chance?

    • Yes, I did this. I had leftover dough from making breakfast pizza the day before and it worked great. I always let the dough come to room temperature before baking/air frying it though. Otherwise is puffs up with air bubbles. These were delicious!

  14. I used beyond meat hot sausages (casings removed, sliced in half and then fried in the pan a little beforehand). Wonderful!!

  15. Gina, can these be made ahead and frozen? I know my husband would love them and if possible I’d like to make them ahead.

  16. These were so good! And super easy. I’ve made this dough many times for little mini pizzas and it works great here as well. Thanks for another healthy meal win that the whole family can enjoy!

    • Have you frozen the sausage rolls? I’m wondering if it would be better to freeze them after they are baked?

      • Did you end up freezing them Pam? Thinking of doubling the recipe to do just that!

      • I am also wondering if anyone did freeze the sausage rolls and how they did it. I’m only eating one and will have three left over. I would love to enjoy them at another time.

  17. The family loved this tonight! My 6 year old and 3 year old helped with every step and then gobbled them up. We had chicken apple sausages on hand so that is what I used. 

  18. How do I change the serving sizes on these recipes? Is there a way to do that and have accurate ingredient measurements?

    • You can do it when you go to the print recipe page.  You can change the serving size and the recipe will adjust accordingly. 

  19. I made these tonight and they were delicious. Thank you for the recipe!

  20. Gina, I have made your bagels tons of times they always turn out great! I am going to make this recipe and was wondering if you knew could I use self rising flour (alone) with the nonfat greek yogurt to make dough? Thank you for ALL the inspiration in making food healthy and delicious.

  21. You never cease to amaze with your creative and yummy food ideas. Here in Detroit where we have lots of Italian Americans, we call them pepperoni rolls because there’s pepperoni inside. That’s how I’m making them today. Better double the dough though I’m sure they’ll go fast!

  22. I have a few of your books and have printed tons of your recipes, great stuff!
    Question, why have you no concern whatsoever for the sodium content of your recipes.
    They are just not healthy, we can go to fast food restaurants for your sodium contents
    High Blood Pressure ring a bell? Many of us have it, your not helping out.

    • You can always adjust sodium to your taste. Thanks Larry.

    • Wow Larry the critical negative snowflake wants the recipes reworked just for him!

      • I have huge concerns with salt as well. While I might have worded my comment differently, your reply, Christine, is worse. Snowflake?!  Maybe Gina might take some of our needs and make a new cookbook. It could be beneficial to her, you never know. I’d LOVE it. And at least she commented with class. 

      • Wow, what a comment Larry. I take medication for high blood pressure as well. Either don’t make a recipe you feel is high in salt, adjust the salt content for your needs or go to another site for high blood pressure recipes and don’t insult Gina. Decreasing the amount of salt in recipes is the most easiest thing to do. I start out with a lower amount than the recipe calls for then adjust if I feel it needs more.

      • Hi Christine. I’ve never commented about the sodium content but it IS a huge issue for many people. There are limits to how much we can cut out of a recipe without substantially changing the taste. Your comment was rude and unnecessary. The premise of healthier eating DOES include lower sodium – not just low calorie. It is disconcerting that there are 7 different diets addressed by Gina, but not one of them is a heart healthy diet. I spend a lot of time re-working her recipes so that my husband and I can eat lower sodium diets – which are required by our cardiologist. I hardly consider Larry to be a snowflake – I’m actually glad to see someone else address the high sodium issues.

    • Hi, Larry:  I have a sensitivity to high sodium too, and I’ve noticed that many of Gina’s recipes are actually much lower in sodium than what you would find at restaurants.  However, I often take it a step further by leaving any added salt out of the recipe and buying things like no sodium added canned tomatoes and reading labels carefully to find the lower sodium brands (sausage, bottled sauce, etc.).  It takes time at the grocery store, but it’s worth it to avoid migraines.  I use Gina’s recipes 3-5 times a week and not only am I happy, but my family is too.  Good luck!

      • I agree with your comment Jeanine. Some of the recipes have higher sodium content than others, and I just tend to avoid the ones that are super high. It is also a good idea to get low or no-sodium versions of canned items, which help significantly in this area.
        I understand Larry’s concern, but he could have worded it differently to be more effective in making his point.

  23. I’m also questioning the chicken sausage. It doesn’t look raw. Can you include a photo of what you used? This looks good but not sure what sausage to use. Thank you,

  24. When I got this recipe in my email this morning, I wanted to try it right away, knowing it would be a hit with the kids and hubby! Somehow I had everything n I needed in the house with just a few modifications. I used a basic homemade pizza dough with yeast because I haven’t tried the Greek yogurt dough and I was a little nervous to have a dinner fail. So I followed the directions here to roll it out into four circles and filled it with turkey sausage links instead of chicken. Baked at 400 (per the other dough recipe) for about 20 minutes – delicious, cheesy goodness! Everyone loved it and I’m excited to try again with the bagel dough. Thanks, Gina!

  25. These look delicious! The big pizza roll in our area is a pepperoni pizza roll. Do you think this would work well with turkey pepperoni as a substitute for the sausage?

  26. Great recipes

  27. If I use store bought pizza dough how many total ounces should I use?

  28. You mentioned in your recipe that one roll is the serving size but also to cut the rolls into 6 pieces. Is the one roll serving size before you cut into the pieces? 

  29. Your chicken sausage looks cooked or partially cooked, but recipe says use raw. My raw chicken sausage is softer, more like raw pork sausage. Should I part cook it first? Or just freeze it part way to be able to cut it? 
    I’d like to try your bagel dough too! 

    • I used raw, it cooks in the dough. Not sure what the photographer used.

    • I have not made these, but sound do good. I was wondering if you could use ground turkey and add veggies to make it kind of a fajita inside? What do you think Gina? Want to try them out. Love the bagel dough. Have made with regular flour with adds and used self rising flour also. Both work good.

  30. Would this work with almond flour?

  31. Wow this looks amazing! Can’t wait to try thes