1Pizza doughfrom your local bakery or use frozen bread dough
Cornmeal
2links mild or hot Italian sausagecooked, drained & cooled (about ⅓ to ½ pound)
½red bell peppersliced thin then cut in half
¾cuponionsliced thin, then cut in half
1teaspoonminced garlic
Extra virgin light olive oil
¼-1/2cupyour favorite pasta sauce
¼lb.pepperoni
2slicesprovolone cheesehalved
4-6oz.shredded mozzarella
¼cupParmesan cheese
Instructions
Remove dough from refrigerator and let sit at room temperature for about 1 hour. If making from mix, make dough. Set aside. If using bread dough, thaw in refrigerator then bring to room temperature.
Preheat oven to 375 degrees. Spray a cookie sheet with non-stick spray and set aside.
In a large skillet, remove casing from sausage, break up into small pieces and cook until well done. Remove from skillet, drain and let cool.
In same skillet, place a small amount of olive oil and sauté garlic, onion and bell peppers for about 5 minutes.
To assemble:
Divide dough into 2 or 4 portions depending on how large you want your Stromboli. You can also make one large one, it’s up to you.
Dust a clean surface with cornmeal then roll the dough out into long rectangles.
Place a little bit of sauce on each. Top with pepperoni and sausage or other meat of your choice.
Place a little of the onion/pepper mixture on top followed by a half piece of provolone and a sprinkling of mozzarella.
Starting at one end, tuck in the sides then roll up jelly roll fashion.
Place seam side down on cookie sheet. Brush with a little olive oil and bake in preheated oven for 20 minutes.
Remove from oven, top with Parmesan or Pecorino Romano cheese and return to oven for 5 minutes.
Notes
Variations
Vegetables: Go meatless or just bulk up on texture with additions like mushrooms and black olives.
Meat: Almost anything goes here that goes on pizza. Try salami, bacon, Canadian bacon, or shredded ham for variety.
Cheese: Replace the provolone or part of the mozzarella with fontina, gouda, asiago, or gruyere, which all melt extremely well.