Sicilian Sausage Bogliolati

Sicilian Sausage “Bogliolati”

(Pronounced “Boo You La Tea”)

Sicilian Sausage Bogliolati, sausage rolls,  are a Sicilian specialty food that my mother made for special occasions. She always made enough for our family of five plus more for my grandparents and aunt that lived in the upstairs of the house in which we lived. She also made enough for her brothers and sisters who visited and for her parents. They were a lot of work to make because she made so many at a time!

I helped by grating the fresh Pecorino Romano cheese. My mother always used fresh cheese in her recipes. Sometimes I helped by browning the sausage for the bogliolati.

Mom always made her own dough. She made everything from scratch. I cheat by buying my pizza dough and you can do this too.

No one besides my mother and her mother, my grandmother, made bogliolati; until I started making them! I always made them with my mother so I always knew how to make them.

My friends have had them when I would make them and they loved them. They are so unique! They are absolutely delicious!

Sicilian Sausage “Bogliolati” Recipe

Makes 6
Preheat oven to 350 degrees
Line baking sheet with parchment paper


1 1/2  lb. pizza dough
1 1/4 lb. hot or sweet Italian Sausage; *pork, chicken or turkey sausage
¼ c. water
1 1/4 c. shredded mozzarella cheese; whole milk or part skim milk
1/3 c. grated Pecorino Romano cheese
Olive oil


Set pizza dough out, in the bags they came in, at room temperature for about 2 hours to rise.

Sprinkle a little flour onto a baking sheet. Press the dough to fit the baking sheet edge to edge. Let it rise while getting other ingredients ready.

Remove sausage from casings and break into bite-size pieces. Brown in ¼ cup water and cook until water is evaporated. If there is water left when the sausage is browned, remove it with a spoon.  If you use pork sausage and it is greasy, remove the grease from it before spreading it on the dough.

Spread the cooked sausage over the dough.   Press in lightly.

Spread shredded mozzarella cheese over the sausage.

Sprinkle with Pecorino Romano Cheese

Starting from one long edge, roll carefully so it forms a long roll with sausage and cheeses inside.  Pinch the seam together so it seals. Twist the roll from one end to the other.  It will become a little longer when you do this so you will get more boglioloti.

Slice into approximately 4 inch slices.

Form each slice into round shape with open edges slightly folded toward the center of the filled area and place on baking sheet with open ends on the bottom and top.

Repeat with all cut pieces.

Brush each with olive oil.

Bake for 15 minutes. Turn the pan and brush with oil again and bake for another 15 minutes until they are golden brown. You can cover lightly with a piece of aluminum foil and bake for another 10 or so minutes to make sure they are well cooked inside.

Freeze individually in baggies. Warm in a microwave oven on low for about 2 – 3 minutes to serve.


Press pizza dough to fit a 10 inch by 15 inch baking sheet edge to edge.


Press bite sized pieces of sausage into dough.


Spread mozzarella cheese and Pecorino Romano cheese over the sausage.


Roll the dough with the sausage and cheeses into about an 18 inch long roll and make sure edges are well sealed.  You can twist the roll to seal it well.

Bogliolati cut

Cut into 6  3″ slices.


Form each slice into a round shape and place on baking sheet with openings on the top and bottom.


Ready to eat! Enjoy!


Sicilian Sausage Bogliolati — 3 Comments

  1. We are of Sicilian heritage and make the delicious morsels every Christmas. So glad to see the name in print as we only pronounced it as we,heard it as children. Love your recipe!

    • I’m so glad to hear from you! I love these and make them many times throughout the year. I also make them with ricotta cheese and cauliflower. They too are delicious! Merry Christmas!

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