STROMBOLI

My friend Emily has been asking for this recipe since last fall. I'm slow getting it out, but at least I beat the Super Bowl.
My husband Dale fell in love with this sandwich type dish when he was at the War College in Pennsylvania. I don't know if it real Italian or an American concoction, but the Pennsylvania Italians make it a lot.

Stromboli

Pizza dough, recipes follows

1/2 pound hot Italian sausage, removed from casings and crumbled
1 tablespoon olive oil
1 cup sliced yellow onions
1/2 cup thinly sliced red bell pepper
1/2 cup thinly sliced green bell pepper
2 tablespoons thinly sliced seeded jalapenos (optional, not very Italian)
2 tablespoons minced garlic
1 teaspoon Italian seasoning
1/2 pound sliced ham
1/4 pound thinly sliced pepperoni or salami
1/2 cup sliced black olives
2 cups grated provolone
2 cups grated mozzarella
For egg was, 1 large egg, beaten with 1 tablespoon water
1 cup finely grated Parmesan cheese

In a large skillet, cook sausage over medium-high heat until brown and the fat is rendered. Drain on paper towels. Pour off fat. Cook onions, peppers in olive oil until soft. Add garlic and Italian seasoning, cook stirring for one minute. Remove and cool.

Pizza Dough

1 cup warm water
1 package dry yeast
1 teaspoon sugar
1 1/2 tablespoon olive oil
3 cups flour
1 teaspoon salt

In a large bowl, combine the water, yeast, sugar and 1 tablespoon oil, stir to combine. Let sit until mixture is foamy, about five minutes.
Add 1 1/2 cups of flour and the salt, mixing by hand until dough is smooth. Continue adding the flour, 1/4 cup at a time, working the dough after each addition, dough will be slightly tacky.
Oil a large mixing bowl with 1/2 tablespoon oil. Place the dough in bowl and turn to oil all sides. Cover with plastic wrap and set in warm, draft free place or in oven with proofing setting, until double in size, 1 to 1 1/2 hours.

To assemble:

Punch down the dough and divide in half. On a floured surface, roll out half of the dough to a large rectangle, about 10 by 14 inches. Spread half of cooled sausage mixture across the dough leaving 1" border. Overlapping slightly, layer half of the ham, pepperoni, olives, provolone and mozzarella cheeses over the top. Using a pastry brush, paint the border of one long side with egg wash. Starting at the opposite long end with egg wash, roll up the dough into a cylinder, pinching the edges to seal. Place on the prepared baking sheet and repeat with the remaining ingredients. Let rise, 20 to 30 minutes.
Brush the top of each Stromboli with egg wash. Bake until nearly completely golden brown and starting to crisp, about 20 minutes. Sprinkle each Stromboli with Parmesan cheese and return to the oven until the cheese is melted and the dough is golden brown, about 5 minutes.
Remove from oven and let stand for 10 minutes. Slice thickly and serve.