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Sausage roll with Parmesan and artichokes friarielli

As every year the study where he worked Roberto (my husband) is celebrating Mardi Gras in the lunch break, everyone brings some food, I touch the talk, but this year I added a roll stuffed with sausage and friarielli (it is a typical Neapolitan vegetables which is a few months per year) ... everyone enjoyed!

Ingredients:

for the paste to roll

700 grams of flour 220 ml water 1 yeast


1 teaspoon salt 2 teaspoons olive oil
olive oil 250g potatoes 1 egg

for the filling:

friarielli
5 6 bundles of pork sausages

oil garlic (1 clove)
chilli


salt in a bowl or the bowl of food processor or in a planetary pay flour, mashed potatoes, extra virgin olive oil, salt, egg, crumbled yeast and add almost all the water (depending on the flour and potatoes), stir, pour more water if necessary .
Mix until dough is smooth and homogeneous, let stand one hour. Meanwhile prepare
friarielli. Clean and wash them very well. Take a pan
large, nonstick, add oil, finely chopped clove of garlic and add 1-2 hot peppers (depends on your taste) turn on the gas and let it cook for a few minutes then add the well washed friarielli and cover with a lid, stir occasionally, add salt, if you need a bit 'of water and cook.
Take a colander and place them friarielli to lose the excess water, let them cool.
In another pan, cook the sausages, then cut into small pieces.
Take the leavened dough, divide it into two parts and on a floured work surface roll the dough with the help of a rolling pin, the dough must be thin.
Fill the pastry with friarielli obtained first and then with the sausages, roll the dough tightly, tightly to the two ends.
Repeat with the other half of the dough.
Take a very large baking sheet, cover with greaseproof paper and place two rolls obtained, the distance between them, let rise for two to three hours.
Bake at 180 degrees for 25-30 minutes, check the cooking, have brown.

Option: willing to roll the stuff can even otherwise, I have tried it with cheese and ham, and provolone semipiccante bacon ... .. that good!