Stuffed Italian Rolls

Biscuit or pizza dough works but texture shifts—pizza dough yields sturdier rolls, biscuit dough lighter, more pillowy. For filling, sliced spicy Italian sausage is an accessible substitute for pepperoni with richer fat and seasoning. Provolone replaces mozzarella for a creamier melt and better browning. Butter on top ensures even browning while herbs and pecorino add complexity and a salty crunch. Dried oregano and garlic salt chosen for shelf-stable, punchy flavor but fresh garlic or basil can be swapped depending on availability. Pecorino works better than parmesan here; harder, saltier, crisper when baked. For dairy-free, swap cheese with vegan versions and butter with olive oil. Parsley finish freshens rich, heavy flavors. Marinara sauce should be thick and not watery to avoid sogginess in dipping.

Always grease pan well; sticky bottoms are a pain to clean and destroy rolls on removal. Keep dough cold but pliable; if too warm, it becomes sticky and hard to cut clean strips—chilling short periods helps. Rolling dough thinner ensures faster, more even baking, but avoid tearing which leads to filling leaks and dry edges. Roll tightly but don’t compact dough—allow room for puff and oven spring. Seam side down locks roll shape and prevents unrolling mid-bake. Brush butter liberally to help brown and add flavor, or use oil if avoiding dairy but butter adds best color and aroma. Sprinkle cheese on top for added crust and flavor layer. Watch for golden brown edges and slightly bubbling butter as cues for doneness rather than clock alone—ovens vary. Let rolls rest to let cheese set, avoiding molten cheese burns. Serve aligned beside each other for presentation and efficient baking, but keep slight space for even heat flow. Store leftovers in airtight container and warm in oven or skillet to restore crispness.