Pizza Fattie

Try a fattie piston. It'll help on the roll up

Put what you want to stuff inside some plastic wrap, roll both ends tightly to "compress" the stuff. Put it in the freeze for a few minutes (just to make it hold itself together, but not freeze)

Unwrap, put in the fattie and roll up.

It turned out pretty good for a first attempt, very tasty. But something was missing. 170 took over 3 hours. The sausage was a little on the dry side despite the high fat content. The filling was very nice, however. How can I get the filling to come out right but not dry out the sausage?

I had hoped nuking the filling a little bit would melt the cheese a little bit to help bind everything together. I've seen the fattie piston, but there was too much cheese when I looked at it on their web site. I wanted just enough cheese to know it was there, but not be featured like on a real pizza. My wife suggested adding some tomato paste, watering it down a little to thin it out, but not too much. That could help with the binding.

I like the idea of rolling up the filling in plastic wrap, then freezing to get it to bind.

Next time I'll do everything the same, except add a little thinned out tomato paste, wrap it up in plastic to get the right shape, then put it in the freezer to get it to set up. And I think I'll go a higher heat, maybe 250, to an internal of 150 instead of 170.