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.
