Sausage Stromboli

Use hot or mild sausage with this versatile recipe that can be made ahead and frozen.

1/2 pound Italian sausage, hot or mild
1/2 cup sweet onion, chopped
1 pound frozen bread dough, thawed
1/4 cup pizza sauce
4 ounces Provolone cheese, sliced
1-7 ounce jar roasted red peppers, well drained and chopped
1/4 cup grated Parmesan cheese
1/2 teaspoon dried oregano leaves
1 egg, beaten

Squeeze sausage from casings into a medium skillet. Sauté sausage and onion over medium heat, breaking up sausage into small pieces. Saute until sausage is cooked through. Drain pan drippings.

On a lightly floured surface, roll dough to a 12 x 8-inch rectangle. Transfer to a baking sheet lined with parchment paper. If required, reshape dough.

Spread sauce evenly over dough, leaving about 2 inches of exposed dough on long edges and 1/2-inch on short edges.

Layer Provolone and red peppers on dough. Spread sausage/onions down center.

Sprinkle evenly with Parmesan and oregano.

Roll up, jelly-roll style, starting at the long end. Turn over, with seam side down. Pinch well to seal edges. Brush top lightly with beaten egg. Cut three steam vents diagonally across top.

Bake in a preheated 400 degree F oven for 20 to 25 minutes or until crust is golden brown.

Makes 4 entrees or 8 to 10 appetizers
Source: National Hot Dog and Sausage Council