First time doing a fatty of the pizza variety. I saw a post a while back of a philly cheese steak fatty wrapped in pizza dough and I had to try it out (I believe it was SQWIB), so here we go!!
For the filling; Shredded mozza, pizza sauce, green pepper, mild italian sausage, and Bear's pepperoni log.
Smoked in the kettle at around 250*F with hickory until IT was 165*F (Around 3 hours).
When fatty was fully cooked, it was wrapped in the pizza dough while I brought the kettle to 400*F. The dough wrapped fatty went back into the 400 degree kettle for an additional 15-20 minutes, rotating once half way through.
Rolled sausage out flat in a ziplock bag and cut open
Started filling!
*NOTE* When trying to roll, the pepperoni was too thick and was just pushing forward. Had to dig them out from under the all ingredients and chop them up. Not a big deal, but I know for next time now,
Bacon weave, seasoned with a bit of italian seasoning
Rolled out pre-made store bought pizza dough (that stuff in the blue roll), threw in some more mozza in there.
Fully cooked fatty, rolled up in the dough. Brushed with a bit of olive oil and dusted with Italian seasoning.
Back into the kettle at 400*F to cook dough.
Looks about done. Added the HD tin foil under it for easy rotating/removal.
Terrible lighting in the kitchen at this time a day, but managed to get a decent money shot
I took the end piece so I was able to take a few bites while holding it like a hot pocket
Thanks for looking
For the filling; Shredded mozza, pizza sauce, green pepper, mild italian sausage, and Bear's pepperoni log.
Smoked in the kettle at around 250*F with hickory until IT was 165*F (Around 3 hours).
When fatty was fully cooked, it was wrapped in the pizza dough while I brought the kettle to 400*F. The dough wrapped fatty went back into the 400 degree kettle for an additional 15-20 minutes, rotating once half way through.
Rolled sausage out flat in a ziplock bag and cut open
Started filling!
*NOTE* When trying to roll, the pepperoni was too thick and was just pushing forward. Had to dig them out from under the all ingredients and chop them up. Not a big deal, but I know for next time now,
Bacon weave, seasoned with a bit of italian seasoning
Rolled out pre-made store bought pizza dough (that stuff in the blue roll), threw in some more mozza in there.
Fully cooked fatty, rolled up in the dough. Brushed with a bit of olive oil and dusted with Italian seasoning.
Back into the kettle at 400*F to cook dough.
Looks about done. Added the HD tin foil under it for easy rotating/removal.
Terrible lighting in the kitchen at this time a day, but managed to get a decent money shot
I took the end piece so I was able to take a few bites while holding it like a hot pocket
Thanks for looking
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