Recipe: Easy Sausage Stromboli (using refrigerated pizza dough)

EASY SAUSAGE STROMBOLI

Reynolds Parchment Paper
1/2 pound turkey or pork Italian sausage
1 jar (4.5oz) sliced mushrooms, drained
3/4 cup pasta sauce or pizza sauce, divided
1 teaspoon dried Italian seasoning.
1 can (10 oz.) refrigerated pizza crust dough
1 cup shredded mozzarella cheese
1 teaspoon olive oil
Grated Parmesan cheese

Preheat oven to 400 degrees F. Line a cookie sheet with Reynolds Parchment Paper. Sprinkle lightly with flour; set aside.

Cook sausage in skillet over medium-high heat, stirring often until cooked thoroughly and brown. Drain.

Stir in mushrooms, pasta sauce and Italian seasoning until well blended; set aside.

Unroll pizza dough onto floured parchment paper-lined cookie sheet. Starting at center, press out dough with hands to form a 12x8-inch rectangle.

Spread sausage mixture lengthwise down the center of the dough, forming a 3-inch wide strip, leaving a 1/2-inch border of dough uncovered on the short sides. Spread remaining 1/4 cup pasta sauce on both sides of sausage mixture, leaving a 2-inch border uncovered on the long sides and a 1/2 border uncovered on the short sides. Sprinkle sausage mixture and pizza sauce with mozzarella cheese. Fold long sides of dough over filling; press all edges to seal.

Brush dough with olive oil. Sprinkle lightly with Parmesan cheese.

Bake 15 to 20 minutes or until golden brown.

Source: Reynolds Kitchens