Sausage, Pepper & Onion Stromboli

I usually make a deli meat type stromboli. Ben requested something a little different. This recipe sure did hit the spot.

Sausage, Pepper & Onion Stromboli
Source: My Kitchen Addiction

Ingredients
1 batch whole wheat pizza dough
1 lb. Italian chicken sausage links (we used regular because we couldn't find chicken)
1 TBSP. extra virgin olive oil
1 green bell pepper, sliced
1 red bell pepper, sliced
1/2 large sweet onion (or 1 small), sliced
6 oz. mozzarella cheese, shredded
1 oz. parmigiano-reggiano cheese, freshly grated
Add extra virgin olive oil to drizzle over top
Italian Seasoning
Marinara

Preheat the oven to 375. Lightly grease a baking sheet and set aside.

In a grill pan over medium heat, brown the sausage links until cooked through. Meanwhile, heat the extra virgin olive oil in a skillet over medium heat. Add the sliced bell pepper and onion and saute until the veggies are tender.

Stretch the dough over the baking sheet forming a large rectangle. Arrange teh peppers and onions lengthwise down the center of the dough rectangle. Slice the sausage links crosswise into small 1/4 inch slices and arrange on top of the peppers and onions. Sprinkle with the two cheeses.

To form the stromboli, fold the two long ides of the pizza dough up over the filling and pinch with your fingers to crimp at the top. Roll up the ends and pinch together to seal off the ends. Drizzle some olive oil over the dough and then use a pastry brush to evenly coat the stromboli. Sprinkle with Italian seasoning.

Bake for about 30 - 35 minutes. Let rest for 5 - 10 minutes prior to slicing. Serve slices topped with warm marinara sauce.