Cooked with ease on the barbecue, these dogs do bite.
- 2 cups flour
- 1/2 tsp baking soda
- 2 tsp baking powder
- 1/2 tsp salt
- 1/2 cup sour cream
- 1 cup plain yogurt
- 4 Italian Sausages one per person
- 1 cup shredded 4 Italian Cheese Blend
- 1 cup marinara sauce https://recipesatmytable.com/marinara-sauce-passata-making/
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Place all the dry ingredients in a food processor and pulse.
Put in the yogurt and sour cream and spin on high until the dough moves away from the sides.
Turn onto the counter and knead for a few seconds. The dough is pliable and you can easily roll and mold into a ball.
Let the dough rest while you barbecue the sausage.
Divide into four.
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Barbecue your sausage on medium/low.
You want heat, but you don't want to burn your sausage.
Don't poke them or you release all the juices and don't pre-boil them.
This is an excellent video with the same advice:
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When the sausages are barbecued, let them sit for a few minutes.
Meanwhile take each of those dough ball and press it flat.
I used a small rolling pin to stretch it. This dough is very easy to work with.
Lightly brush a pizza pan with canola oil. I like the pizza discs with holes.
Place one sausage per pizza disc.
Slice each sausage lengthwise and stuff 1/4 cup of grated cheese into each.
Pinch the edges of the dough and pinch and then tuck around the ends.
Place on a 300F -350F bbq.
Turn after 15 minutes.
These Italian Dogs should be golden brown.