Sausage & Pepperoni Stromboli

• Meat

  • 18 slices Pepperoni, slices
  • 1/2 lb Sweet italian sausage

• Refrigerated

  • 1 Egg

• Condiments

  • 1/2 cup Pizza sauce

• Baking & Spices

  • 1 Italian seasoning
  • 1 Pizza dough

• Dairy

  • 1 Parmesan cheese
  • 4 slices Sargento mozzarella cheese
  • 4 slices Sargento provolone cheese

Found on garnishandglaze.com

Ingredients

• 1 pizza dough (1/2 recipeNo Knead, No Rise Pizza Dough)
• ½ pound sweet Italian sausage
• ½ cup pizza sauce
• 4 slices Sargento® Provolone cheese
• 4 slices Sargento® Mozzarella cheese
• 18 slices pepperoni slices
• 1 egg
• Italian seasoning
• Parmesan cheese

Directions

• Cook sausage over medium-high heat until cooked through. Remove and place on a paper towel lined plate to drain.
• Meanwhile, make the pizza dough.
• Preheat oven to 375 degrees F.
• Roll dough into a rectangle on parchment paper and then place on a baking sheet.
• Spread sauce in a long strip down the middle of the dough. Layer on the provolone, pepperoni, mozzarella, and sausage. Fold one side in over the sausage and then fold in the other and pinch the dough together. Then pinch the dough together at the short ends to seal in. Flip the long roll over, brush with egg wash, and sprinkle with the Italian seasoning and Parmesan.
• Bake for 20-23 minutes until golden. Let it rest for 5-10 minutes and then cut into 1 inch slices (12 slices) and serve with extra pizza sauce for dipping.