SAUSAGE BREAD

Makes: 8 servings

1 pound pizza dough

1 small shallot

4 ounces baby bella or cremini mushrooms

2 cloves garlic

3 tablespoons olive oil, divided 2 teaspoons Italian seasoning 1 to 2 teaspoons red-pepper flakes

1 teaspoon kosher salt 1 teaspoon freshly ground

1 . If pizza dough is refrigerated, let it sit on the counter until it comes to room temperature, about 2 hours.

2 . Arrange a rack in the middle of the oven and heat the oven to

4 2 5 degrees.

3 . Finely chop 1 small shallot (¼ cup), 4 ounces baby bella mushrooms and 2 garlic cloves. Beat 1 large egg in a small bowl.

4 . Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add shallots, mushrooms and garlic and cook, stirring occasionally, until the shallots are translucent and the mushrooms are lightly browned, 5 to 8 minutes.

5 . Reduce heat to medium-low. Add 2 teaspoons Italian seasoning, 1 to 2 teaspoons red-pepper flakes (depending on spice preference), 1 teaspoon kosher salt and 1 teaspoon black pepper. Cook until fragrant, about 2 minutes more. Transfer to large bowl.

6 . Return the skillet to medium-high heat and heat the remaining 1 tablespoon olive oil in the pan until shimmering. Add 1 pound Italian sausage and cook, breaking up the meat into small pieces and stirring occasionally, until browned black pepper

1 pound uncooked sweet or spicy Italian sausage, casings removed if needed

All-purpose flour, for stretching out the dough

2 cups shredded Italian cheese blend (4 ounces)

1 large egg

1 tablespoon grated Parmesan cheese (optional)

Marinara sauce, for serving

and cooked through, 7 to 8 minutes. Drain on a paper towel-lined plate, then add to the mushroom mixture and stir to combine.

7 . Dust a large sheet of parchment paper with all-purpose flour, then place the pizza dough on top. Stretch and roll the dough out to a 1 2 -by-9 -inch rectangle about ¼ -inch thick. Don’t roll the dough out too thin or the filling will spill out once rolled. It’s OK if the dough doesn’t form a perfect rectangle — having an even thickness is more important.

8 . Spread the meat mixture on top, leaving a ½ -inch border, then sprinkle with 2 cups shredded Italian cheese blend. Starting from a shorter end, roll the dough up tightly. Tuck the ends underneath and position seam-side down.

9 . Transfer parchment paper with rolled-up dough onto baking sheet. Cut 4 (2 -inch) slits into the top of the dough. Brush the dough with the egg, then sprinkle with 1 tablespoon grated Parmesan cheese if desired.

10. Bake until the bread is golden brown and cooked through, 3 0 to 3 5 minutes. Let cool for 1 0 minutes before slicing. Serve with marinara sauce for dipping.