YIELD: 1 roll, approx. 20 cuts 1 pizza dough, rolled out to approx. 6" x 8" pieces 2 oz. DÆ’sseldorf 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 seam side down and brush outside with olive oil. ...

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