Ingredients:

  • 1 (13.8 oz) can Refrigerated Pizza Dough
  • 1/2 cup Marinara or Pizza Sauce
  • 4 oz Cooked Italian Sausage (crumbled, well-drained)
  • 3 oz Pepperoni Slices (small, thin slices)
  • 1/4 cup Sautéed Green Bell Pepper (diced, cooked until soft)
  • 1 1/2 cups Shredded Mozzarella Cheese (low-moisture)
  • 1/2 cup Shredded Provolone Cheese
  • 1/2 tsp Dried Oregano
  • 1 Large Egg (for egg wash)
  • 1 tbsp Water (for egg wash)
  • 1 tsp Sesame or Poppy Seeds (optional)
  • 2 tbsp Melted Butter (for brushing)
  • 1/2 tsp Garlic Powder (for brushing)

Instructions:

  1. Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper.
  2. Unroll the refrigerated pizza dough onto the prepared baking sheet. Using a rolling pin, gently stretch it into a rough rectangle, approximately 15 x 10 inches.
  3. In a bowl, quickly mix the cooked sausage, pepperoni, bell pepper, and oregano to ensure even distribution.
  4. Spread the marinara/pizza sauce evenly over the dough, leaving a clear 1-inch (2.5 cm) border all around the edges.
  5. Sprinkle the mozzarella and provolone cheeses evenly over the sauce. Top with the mixed meats, spreading them evenly to avoid overly bulky sections.
  6. Starting from one of the long edges, tightly roll the dough up, tucking the filling inward as you go, similar to rolling a Swiss roll.
  7. Pinch the long seam shut completely. Tuck and crimp the short ends tightly closed. Place the seam-side down on the baking sheet.
  8. Whisk the egg and water to create the egg wash. Brush the top and sides of the loaf generously with the wash. Sprinkle with seeds, if using. Use a sharp knife to cut four or five shallow diagonal slits across the top of the bread to allow steam to escape (the vents).
  9. Bake for 25 to 30 minutes, or until the bread is puffed up and deeply golden brown.
  10. While the loaf is still hot, melt the butter and whisk in the garlic powder. Brush this mixture all over the hot ‘Garbage Bread’ immediately after removing it from the oven.
  11. Let the stromboli rest on the baking sheet for 5 to 10 minutes before slicing into thick, diagonal pieces and serving hot.