To make the dough, combine all ingredients except flour and mix well. Then slowly mix in flour. Dough will be very moist.
Cover dough loosely and let rise at room temperature for 2 hours. Then store in fridge overnight if possible, but at least chill it for a few hours.
The night before you can also make your pesto by pulsing all the pesto ingredients together in a food processor.
The morning of baking, add pork sausage to a large cast iron skillet over medium heat long with onion, sage, and a pinch of salt and pepper. Cook until sausage is browned nicely, about 10 minutes. Then remove but don’t wash pan as it will be used for gravy also.
Remove dough from fridge and roll it into a large rectangle (about 20×16) on a well-floured surface.
Spread pesto evenly over rolled out dough. Then top with sausage and cheese.
Carefully roll dough into an even roll. Once the dough is rolled, slice it into eight even, large pieces.
Add rolls to a buttered baking dish (9×13 works well) and let them rise for about an hour. Preheat oven to 375 degrees Fahrenheit.
Bake rolls for about an hour at 375.
To make gravy, add flour to drippings from sausage in the cast iron skillet over medium heat. Whisk together to form a roux in the pan.
Slowly whisk in milk until roux thickens into a gravy. Season with salt and pepper and keep warm for serving.