Okay, I’m not sure where the word Eppy comes from. A little Italian restaurant/pizza joint near where I live makes these stuffed pizza pockets, they call them Eppy Rolls. Not quite a Calzone which typically contains ricotta cheese (Eppy rolls don’t) but sort of the same idea. Perhaps more like a Stromboli – if you know what that is. These are fun, easy and inexpensive to make and crazy delicious.
You can make these Eppy Rolls with any kind of filling but spinach and cheese and sausage and peppers are the two most common fillings. I’m sure you can guess which one I made – even without looking at the pic.
Need This
1 pound fresh pizza dough – room temperature
1 pound of Italian sweet sausage (store made is fine)
1 jar of roasted red peppers
1 – 8 ounce package of Mozzarella cheese
Flour
Olive oil
Ground black pepper
Dried oregano
Garlic powder
1 – 14 ounce can of Don Pepino pizza sauce
Do This
Heat your oven to 425 degrees F. If you have a pizza stone (and you should) put it in there now.
Hiss a little cooking spray into a large fry pan and put a medium heat under it.
Add the sausage to the pan and cook, turning frequently, until well browned on all sides.*When done, remove the sausage from the pan and let cool.
Take the pizza dough out of the package. Using a sharp knife, cut the doughball in half. Put half back in the package and refrigerate. A one pound package of pizza dough will make 2 Eppy rolls.
If you have a pizza peel (and you should) sprinkle a little flour over it then roll the pizza dough over it until it is no longer tacky. If you don’t have a pizza peel then I don’t know what to say.
Now gently stretch the pizza dough out onto it into a 10 inch diameter round. It doesn’t have to be perfectly round, just roundish.
Remove the red peppers from the jar and shake off any excess liquid. Layer pepper slices across the dough round.
Slice the mozzarella into thin slices – about 4 or 5 slices will do. Layer the mooz over the red pepper.
Sprinkle a little ground black pepper, garlic powder and dried oregano over the cheese.
Slice 2 sausages lengthwise (so that you get slices rather than chips). Layer the sliced sausage over the mooz.
Gently roll the pizza dough until completely rolled up (about 2 rotations or just a smidge more). You now have an Eppy roll.
Brush a little olive oil all over the exterior of Eppy.
Put Eppy in the oven and bake her until she’s golden brown (about 12 minutes). Check at 10 minutes and rotate 180 degrees with your pizza peel.
Remove Eppy from the oven and let cool for about 10 minutes. Slice the Eppy roll in half and serve with a good dollop of warmed Don Pepino’s pizza sauce on the side.
Makes 1 Eppy Roll
My cost approx $2.75
*I am a staunch advocate of cooking ground meats to 160 degrees F internally. If you have a cooking thermometer (and you should) use it.