Recipe: Shahir's Chicago-Style Sausage Rolls

A grown-up version of a classic ballpark dog and tastier than anything you’d get in a stadium by miles.

A grown-up version of a classic ballpark dog and tastier than anything you’d get in a stadium by miles

Using store-bought pizza dough in this recipe saves so much time. You can make this a day ahead simply bake before your guests arrive. This is a ‘grown-up’ version of the classic, Chicago ballpark dog, but you could use all beef hot dogs instead of sausage. Serve these long for a more ballpark dog-style feel, or cut them up to serve them as appetizers. And though you should definitely enjoy these any way you want, just know that ketchup on a dog is not how they do in Chicago!


For filling:

  • 1 lb mild Italian sausage, cases removed
  • ½ white onion, chopped
  • 2 cloves garlic, chopped
  • ¾ tsp celery salt
  • 2 large dill pickles, chopped
  • 1 tbsp tomato paste
  • 4 pepperoncini, stems removed
  • ⅓ cup breadcrumbs, unseasoned
  • 1 egg

For assembly:

  • All-purpose flour, for rolling
  • 700 g pizza dough, room temperature
  • Water, for brushing
  • Egg wash: 1 egg and 1 tsp water, whisked
  • 1 tbsp poppyseeds
  • Pickle spears, tomato wedges, yellow mustard and relish for serving


To make the filling:

Combine all ingredients in food processor and pulse until well combined.

To assemble:

On a well-floured surface, cut pizza dough in half, set one half aside. Roll one half of pizza dough into 24 x 4” rectangle, with the longest side closest to you. Divide sausage filling in half, and form half of it in a log shape on top of the dough. Brush the far side of the dough with water, and tightly roll dough over the sausage filling, seam side down. Even out log with your hands, and pull to stretch back to 24” if necessary. Cut log into four even 6” long pieces, and place on a parchment paper lined baking sheet. Repeat with the other half of the dough and filling. Cover with plastic wrap and refrigerate until ready to bake.

When your guests arrive, preheat the oven to 425F. Brush rolls with egg wash and sprinkle with poppy seeds. Bake in oven until golden brown and filling is cooked through, 20-25 minutes. Serve hot, with pickle spears, tomato wedges, yellow mustard and relish for dipping.

Servings: Makes 8 large, hot dog-sized rolls


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