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Ingredients
1 lb Italian sausage (casings removed and crumbled)
2 rolls pizza dough, thawed (we used WeWalka Bistro Pizza dough
from Walmart)
2 cups mozzarella cheese, shredded
5 oz package mini pepperonis
1 tablespoon Italian seasoning
1 garlic clove, minced
1 green bell pepper (diced)
1 onion (diced)
1/2 cup marinara sauce or Pizza sauce
salt and pepper
1 slice white cheese or string cheese (cut into strips for the football
laces)
1 egg white (for brushing)
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- In a large skillet, cook sausage until starting to brown. Add onions,
garlic, bell peppers and Italian seasoning. Remove from heat and
drain if necessary. Let cool slightly. - Unroll dough out to a parchment covered baking sheet. Gently pull
dough on the ends, to form a football shape. - Brush marinara on the top of bottom dough (leaving at least an inch
all around the edges) and fill with sausage, peppers and onion mixture - Spread pepperonis and then cheese over the top. Leave at least 1-
inch of the edge without filling to ensure a tight seal and brush around
the edge with egg white. - Slightly pull top dough on the ends, forming a football shape, and
place over the top, then slightly roll and pinch and press the edges
together to seal. - Brush with egg white
- Cut a few slits where the football laces should be in the top to allow
steam to release. - Bake 18-22 minutes, until puffed up golden brown.
- Remove from oven then place cheese slices over the cuts for laces.
- To cut use point of knife straight down across the top so you don’t
smash the crust, then go back cut through to the bottom.
ENJOY
