Pizza rolls are wonderful to make as a snack or as part of a lunch or brunch with salad. They are best when served warm but also can be eaten at room temperature. Either of these fillings will make enough for the whole batch of dough, so if you plan to make both fillings, make a double batch of the dough.
1 bunch leeks (about 24 ounces), white and light-green parts, sliced into ½-inch-thick half-moons
1 teaspoon kosher salt
¼ teaspoon rushed red pepper flakes
1 ½ cups fresh ricotta
½ cup grated Grana Padano
1 large egg, beaten
¼ cup chopped fresh Italian parsley
FOR THE DOUGH RECIPE (MAKES 16):
1 ¼ cups warm water (about 100 degrees)
1 packet active dry yeast (2 ¼ teaspoons)
2 tablespoons extra-virgin olive oil, plus more for the bowl and brushing
1 ½ teaspoons kosher salt
3 cups all-purpose flour, plus more for rolling and shaping
Make the pizza dough. While it rises, make the fillings.
TO MAKE THE DOUGH: Sprinkle the yeast and pinch of sugar over the water.
Let sit until bubbly, about 5 minutes.
Stir in the olive oil and salt.
Pour the yeast mixture into the bowl of an electric mixer fitted with the paddle attachment.
Add 3 cups of flour and mix at low speed until the dough just comes together.
Switch to the dough hook, and knead at medium to medium-high speed until the dough clears the sides of the bowl and is soft, smooth, and springy, about 5 minutes. (Add a little more water initially if the dough is dry or looks tough, or more flour if it doesn’t form a ball at all).
Oil a large bowl, add the dough, and turn to coat.
Cover with a kitchen towel, and let rise until doubled, about 1 ½ hours.
Preheat oven to 450 degrees.
Once the dough has risen, punch it down and divide into four pieces.
Cut each piece into four more pieces, to make sixteen total.
Form these into balls, then stretch into circles about 3 to 4 inches in diameter.
Rest them on parchment-lined sheet pans. Let the circles rise, uncovered, for 15 minutes.
Lightly brush the circles with olive oil, and top with the toppings of your choice.
Bake, rotating the pans from top to bottom halfway through, until the pizzette are puffed and the bottom crust is golden, about 10 minutes.
THE SAUSAGE FILLING: Add the olive oil to a larger skillet over medium heat.
When the oil is hot, add the garlic and let sizzle a minute.
Add the sausage and cook, crumbling with a wooden spoon, until no longer pink, about 4 minutes.
Season with the red pepper flakes, and add the broccoli rabe.
Toss to coat in the oil, and season with the salt. Cover, and cook until broccoli rabe is very tender, about 15 to 17 minutes, stirring occasionally.
Uncover, and increase the heat if necessary, to reduce away any excess liquid in the skillet.
Let cool completely.
THE RICOTTA FILLING: Add the olive oil to a large skillet over medium heat.
When the oil is hot, add the onions and leeks, and season with the salt and crushed red pepper.
Cook, stirring occasionally, until the onions and leeks are softened, about 10 to 12 minutes.
In a bowl, stir together the ricotta, grated cheese, egg, and parsley.
TO MAKE THE SCACCIA: Preheat oven to 400 degrees.
Divide the dough into equal pieces.
On floured parchment, roll one piece into a 10-by-14-inch rectangle with the long side nearest you.
Spread half of the filling (for the leek-and-ricotta scaccia, do 1 layer of onions and leeks, then a layer of ricotta) on the lower half of the rectangle, leaving about 2 inches of space on the bottom and 3 on the top and 2 inches on each end.
Fold the ends over, then then bottom to form a lip.
Fold the top edge over, and crimp all around.
Fold the crimped ends under to form a neat package.
Slide the parchment onto a baking sheet, and repeat with the remaining piece of dough and filling, sliding it onto a second baking sheet.
Brush both lightly with olive oil and cut four or five slits in the top with a sharp paring knife.
Bake, rotating the pans from top to bottom halfway through baking time, until the crust is golden and the filling can be seen bubbling through the vents, about 35 to 40 minutes.
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