Pizza Dough
1/2 pound Italian sausage, removed from casings and crumbled
1 cup sliced yellow onions
1 cup thinly sliced red bell peppers
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
Sliced provolone
1 large egg, beaten with 1 tablespoon water to make an egg wash
1 cup shredded Parmesan
Directions:
Preheat the oven to 375 degrees F. Grease a large baking sheet or cover with parchment and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions and bell peppers and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Divide the dough in half. On a lightly floured surface, roll out half of the dough to a large rectangle. In the center of the dough put down a layer of provolone and half of the sausage/peppers/onions mixture. fold over one side of the dough. layer half of the ham, pepperoni, and Parmesan cheese over the dough. Using a pastry brush, paint the border of the long edge with egg wash. Fold the other side of the dough over and pinch the edges to seal. Place on the prepared baking sheet, seam side down and score top to allow steam to vent while baking. Repeat with the remaining ingredients. Let rest for 5 minutes
Brush the top of each Stromboli with egg wash. Bake until completely golden brown and crisp, about 25 minutes.
Remove from the oven and let stand 15 minutes. Slice thickly and serve.
Preheat the oven to 375 degrees F. Grease a large baking sheet or cover with parchment and set aside.
In a large skillet, cook the sausage over medium-high heat until browned and the fat is rendered, about 5 minutes. Remove with a slotted spoon and drain well on paper towels. Discard all but 1 tablespoon of fat from the pan. Add the onions and bell peppers and cook, stirring, until very soft, 4 to 5 minutes. Add the garlic and Italian seasoning and cook, stirring, for 1 minute. Remove from the heat and cool.
Divide the dough in half. On a lightly floured surface, roll out half of the dough to a large rectangle. In the center of the dough put down a layer of provolone and half of the sausage/peppers/onions mixture. fold over one side of the dough. layer half of the ham, pepperoni, and Parmesan cheese over the dough. Using a pastry brush, paint the border of the long edge with egg wash. Fold the other side of the dough over and pinch the edges to seal. Place on the prepared baking sheet, seam side down and score top to allow steam to vent while baking. Repeat with the remaining ingredients. Let rest for 5 minutes
Brush the top of each Stromboli with egg wash. Bake until completely golden brown and crisp, about 25 minutes.
Remove from the oven and let stand 15 minutes. Slice thickly and serve.
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