Roll Fagotch is essentially a rolled up plain pizza. Make standard
Two sifters of flour (about 6 cups of flour per sifter) make three
medium-sized tolls, so about 4 cups of flour per roll.
Roll it out into a long narrow rectangle. Pierce the dough with a
fork. Spread a thin coat of olive oil over it. Sprinkle a little
oregano and crushed red pepper over the dough - very lightly, especially
on the crushed red pepper.
Lightly brown mild or medium italian sausage with fennel in a
frying pan - save the grease! Don't over-season the sausage. If you
use hot sausage, only add a little fennel. You probably need 1.25 pounds
of sausage per medium-sized roll.
Brown the sausage in a stainless steel pan since a cast iron pan
seems to cause too much of the grease to evaporate. You need lots of
extra grease to coat the outside of the fagotch.
Spread sausage evenly over the pizza dough. Roll the dough
into a tube and form into a circle (to make a toroid shape). Place
onto a relatively thick pizza sheet or backing pan.
Now, this next step is crucial. Spread a coat of grease from the
suasage on the crust using a pastry brush. This will make the
crust brown and crunchy when it cooks. Grease them multiple times
as described below.
Cook for about 45 to 60 minutes at 375 degrees.
Note that sausage today is much leaner than it used to be, so it
doesn't generate enough grease to coat the roll. Ideally, you
should grease them several times during the cooking cycle. However,
this generates smoke, so disconnect your smoke detectors. You
can use olive oil for subsequent greasings since you will run
out of sausage grease, but sausage grease is definitely preferred.
The end product should look something this:
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