Remove the dough 2 hours before using so that it warms up. Preheat oven to 425f and set the rack to the middle level.
Place the sausage in a baking dish and poke a few holes in each link. Roast the sausage for 20 minutes.
Remove and discard the bottom 2 inches of the broccoli rabe. Chop the rest into 1-inch pieces. Toss the broccoli rabe in the olive oil, salt, pepper, and garlic powder and spread out onto a parchment paper lined baking sheet. Roast the broccoli rabe for 10 minutes.
Meanwhile, on a floured worked surface, open the dough ball with your hands or roll it out to a 1/4" thick circle about 17-18 inches in size. Cut the dough into 4 equal sized pie shape pieces.
Slice the sausage on a diagonal into 1/2" thick slices.
Arrange the dough with the point facing upwards and lay a 1/4 of the sausage perpendicular to the point in the center of the dough. Leave at least 1 inch of dough without sausage on each side. Place 1/4 of the broccoli rabe on top of the sausage.
Sprinkle 1/4 of the mozzarella and Pecorino on top of the broccoli rabe.
Grab the point of the dough and wrap it over the filling and then tuck it underneath leaving the seam side down.
Repeat for the next 3 rolls. Place all 4 rolls seam-side down on a parchment paper lined baking sheet.
Beat the egg and water together and brush it on top of each roll. Cut a few slits on top of each roll for air venting. Sprinkle each roll with the sesame seeds.
Bake on the middle rack for 18-22 minutes at 425f or until golden brown. When done, let rest for at least 5 minutes. Cut the rolls in half and serve with a side of marinara if desired for dipping. Enjoy!