YIELD: 1 roll, approx. 20 cuts
1 pizza dough, rolled out to approx. 6" x 8" pieces
2 oz. Dƒsseldorf mustard
4 oz. baby spinach leaf, steam just long enough to wilt
9 oz. chorizo sausage (smoked), trimmed
1 oz. olive oil
- Spread a 7" strip of mustard down the middle of the pizza dough. Top the mustard with spinach, and sausage end to end.
- Fold up the short ends of the dough and then fold one of long ends over sausage and roll tightly. Place s