Preheat the oven: Set to 375°F (190°C). Line a baking sheet with parchment paper.

Season the sausage: In a bowl, mix ground sausage with salt, pepper, garlic powder, onion powder, and any optional herbs or spices. Form into 2 long logs or 8 smaller mini logs. Set aside.

Make the keto dough (fathead dough): In a microwave-safe bowl, combine shredded mozzarella and cream cheese. Microwave in 20–30 second bursts, stirring between each, until melted and smooth.

Add dry ingredients: Stir in almond flour, baking powder, and one beaten egg. Mix until a soft dough forms. If sticky, knead briefly with lightly oiled hands or between two sheets of parchment.

Roll out the dough: Place dough between two pieces of parchment. Roll into a rectangle about 1/4 inch thick. Trim edges for clean sides if you like.

Assemble: Place the sausage logs along one long edge of the dough. Use the parchment to help roll the dough over the sausage, creating a tight seal. Pinch seams to close and place seam-side down on the prepared sheet.

Portion: For minis, slice the long roll into 8–12 pieces. For larger rolls, keep whole or cut into 4 pieces. Space them out on the sheet.

Egg wash: Beat the remaining egg with a splash of water. Brush over the tops. Sprinkle with sesame seeds or everything seasoning if using.

Bake: Bake 18–22 minutes for minis or 22–28 minutes for larger rolls, until the dough is golden and the sausage reaches an internal temperature of 160°F (71°C).

Rest and serve: Let cool for 5 minutes to set. Serve warm with sugar-free mustard or a keto-friendly dipping sauce.