Prep Time: 20 mins

Cook Time: 30 mins

Total Time: 50 mins

For bagel dough:

• 1 cup unbleached all-purpose flour, plus more for dusting, (5 oz in weight) use cup4cup for GF*
• 2 teaspoons baking powder
• 3/4 teaspoon kosher salt
• 1 cup non-fat Greek yogurt, (should be thick) I recommend Stonyfield
• 1 egg white, beaten (whole egg works fine too)
• sesame seeds, for topping (optional)

For filling:

• 2 raw chicken Italian sausage links, 3 oz total (halved lengthwise) I like Premio
• 4 slices provolone or mozzarella cheese
• 8 teaspoons pizza sauce or marinara
• marinara sauce, for serving (optional)

• Preheat oven to 400 degrees F. Place parchment paper or a silpat on a baking sheet. If using parchment paper, spray with oil to avoid sticking.

• In a medium bowl combine the flour, baking powder and salt and whisk well.

• Add the yogurt and mix with a fork or spatula until well combined (it will be sticky and look like small crumbles).

• Lightly dust flour on a work surface and remove dough from the bowl, knead the dough a few times until dough is tacky, but not sticky, about 15 turns (it should not leave dough on your hand when you pull away). If it’s too sticky, add a few extra sprinkles of flour.

• Divide in 4 equal balls.

• Working with 1 ball at a time, lightly dust a rolling pin and a work surface and roll dough into a 5 ½” circle, about ¼” thick.

• Spread 2 teaspoons pizza sauce down the middle of the circle, leaving about 1/2” border.

• Lay 1 slice of cheese in the middle of the circle then top with 1/2 sausage link.

• Carefully bring both sides of the dough up, wrap one side around the sausage then the other.

• Press dough together so it’s sealed around the sausage and place it on the prepared sheet pan seam side-down.

• Repeat with remaining dough, sauce, cheese and sausage.

• Brush each with egg wash, top with sesame seeds, if using, and bake for 25-30 minutes.

• Allow to cool for 5 minutes then slice into 6 pieces and serve.