Smoked Pepperoni Pizza Fatty

The warm weather has finally started to come and it is beginning to feel like spring. The snow has melted off the backyard deck and it is time for me to get smoking. One of my favorite things to cook in the smoker is a fatty and this smoked fatty recipe is amazing. There are many different kinds of fatties and I love to try different kinds, stuffing them with all sorts of unique ingredients. 

Here are a couple of other smoked fatty recipes I have made.

Bacon Cheeseburger Fatty

Smoked Ham and Cheese Fatty

Today I have a smoked pepperoni pizza fatty. I used Italian sausage meat and stuffed it with green olives, pepperoni and mozzarella cheese.

Smoked Pepperoni Pizza Fatty

How to Make a Fatty

Mix the Italian sausage meat with the sliced green olives. Roll the meat mixture into a 10×10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fatty easily.

Smoked Pepperoni Pizza Fatty-2

If using a large freezer bag, cut it open and lift off the top portion.

Smoked Pepperoni Pizza Fatty-3

Lay the pepperoni slices in the middle of the sausage meat. I cut the pepperoni in quarters so that they bunch together well in the middle of the fatty.

Smoked Pepperoni Pizza Fatty-4

Sprinkle the grated mozzarella on the pepperoni.

Smoked Pepperoni Pizza Fatty-5

Fold one side of the sausage over top of the pepperoni and mozzarella cheese.

Smoked Pepperoni Pizza Fatty-6

Roll up the sausage into a log. Tuck in the sides to make sure there is no opening for the cheese to melt out of.

Smoked Pepperoni Pizza Fatty-7

I made one with mild sausage and another with hot and spicy Italian sausage.

Smoked Pepperoni Pizza Fatty-8

How to Smoke a Fatty

Get the smoker going and bring it up to 250F. Place the fatties in the smoker and smoke them at 250F for about 2 1/2 hours.

Smoked Pepperoni Pizza Fatty-9

Take them out of the smoker and let them rest for about 5-10 minutes. This smoked fatty recipe turned out incredibly well. Serve them with some marinara sauce and they will totally taste like a smoked pizza!

Smoked Pepperoni Pizza Fatty-10

Smoked Pepperoni Pizza Fatty

5 out of 5
1 review
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Detailed instructions to make a smoked pepperoni fatty, made with green olives, pepperoni, Italian sausage (hot or mild) and mozzarella cheese.
Prep Time: 15 minutes
Cook Time: 2 hours 30 minutes
Total Time: 2 hours 45 minutes
Servings: 4 people

Ingredients

  • 1 pound Italian sausage meat (mild or hot)
  • 1/2 cup sliced green olives
  • 1/2 cup pepperoni slices
  • 3/4 cup grated mozzarella cheese
  • 3/4 cup pizza sauce (optional)

Instructions

  • Mix the Italian sausage meat with the sliced green olives. Roll the meat mixture into a 10x10 inch square. Roll in a large freezer bag or on parchment paper so the meat will roll into the fatty easily.
  • Lay the pepperoni slices in the middle of the sausage meat. Sprinkle the grated mozzarella on the pepperoni.
  • Roll up the fatty so that the cheese and pepperoni is completely surrounded by the sausage mixture. Place the fatty on a smoker rack.
  • Set your smoker to 250F. Smoke the fatty for about 2 1/2 hours.
  • Remove when the internal temperature is at 165F.
  • If desired, serve with pizza sauce.

 

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Leave a comment and let me know how it turned out. Or, take a picture to share on Instagram and tag me @theblackpeppercorn.

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4 comments

  • 5 stars
    Hi Steve,

    Which bisquettes are best to smoke this fatty?
    Also, having separate controls on the bradley smoker, do you leave the smoke on from start till the very end of the cooking time or that is just too much?

    Thanks
    Clint

    • Reply
  • Morning Steve!

    May God bless this new day.

    Looks good.

    If you like fattys, you may want to try this one.

    http://www.bbqaddicts.com/blog/recipes/bacon-explosion/

    Have a Joyful Day :~D
    Charlie

    • Reply
  • Now the only mistake i see with this recipe, you did not wrap the package with a mat of interwoven bacon.

    Like these folks do – http://www.smokingmeatforums.com/f/175/fatties

    • Reply

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