italian sausage rolls

Ingredients

• 1 pound Italian sausage, sweet or hot, your call
• 1 tablespoon olive oil
• 1 small yellow onion, thinly sliced
• 1 red bell pepper, thinly sliced
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon crushed red pepper flakes (optional)
• Kosher salt and coarse ground black pepper
• 1 pound pizza dough, store-bought or homemade
• All-purpose flour, for dusting
• 1 1/2 cups shredded mozzarella
• 1/2 cup grated parmesan
• 1/2 cup loosely packed chopped parsley
• 1 large egg
• Garlic powder
• Remove sausage from casings if needed
• Heat oil in a skillet over medium heat, add sausage and cook, breaking it up, until browned and cooked about 75% of the way - still a little pink is ok
• Heat oven to 400 and line a baking sheet with parchment
• Lightly flour your counter and roll the dough into a rectangle, roughly 12 x 17 inches - don’t stress the shape
• Spread the sausage mixture evenly over the dough, leaving about a 1 inch border, then tuck in the sides and roll it up lengthwise like a jelly roll and place it seem-side down on the parchment
• Beat the egg with a tablespoon of water, and brush all over, then sprinkle the top lightly with garlic powder and black pepper
• Cut a few slits in the top to let steam escape, and bake 30 to 35 minutes, until deep golden brown and cooked through
• Let rest 10 minutes before slicing