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 tablespoons 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.
