Cheesy Italian sausage roll in pizza dough

Cut the sides off the pepper, remove the middle, and cut the pepper and onion into thin strips.

Heat a little oil in a pan; squeeze 1 lb spicy Italian sausage out of its casings into the pan and break it up with a flat wooden spatula as it cooks; dark browned bits are welcome.

At about 60 to 70 percent done, add the vegetables, break up the onion, and cook four or five more minutes until softened.

Add a little garlic, oregano, red pepper flakes, salt and slightly more pepper than salt; mix. Turn off the heat and leave three or four minutes, then move to a bowl to cool.

Roll store-bought pizza dough out on a little flour to about 12 by 16.

Mix shredded mozzarella, parm and chopped parsley into the filling.

Spread the filling evenly over the dough, fold in the sides, and roll it up without stretching the dough too thin. Seal the seam with egg wash, pinching all the way along.

Lift onto a parchment-lined baking sheet.

Brush with an egg beaten with a little water; sprinkle with garlic powder and black pepper while wet, and poke a couple of holes.

Bake at 400 for 30 to 35 minutes, until golden brown.

Cut into thumb-width pieces and serve on a platter while warm.

Variation: make the filling a day or more ahead and roll and bake shortly before guests arrive.