Roasted Pepper & Asiago Stromboli

Ingredients

1 package al fresco Roasted Pepper & Asiago Chicken Sausage

1 bell pepper of choice, sliced

1 onion, sliced

2 cups spinach (fresh or frozen)

1 cup mushrooms, sliced

1 cup marinara sauce

1 cup provolone cheese, shredded

1 cup mozzarella, shredded

4 cloves garlic, minced

1/2 tbsp. Italian seasoning

salt & pepper to taste

1 egg beated for egg wash

1 packet store bought whole wheat pizza dough

Directions:

• 1In a skillet drizzle some oil and add the sliced onions, jalapeños, mushrooms and spinach. Add the garlic, and seasonings. Cook for 5-7 mins on med high heat.
• 2Generously flour working surface and roll out the dough into about 12"x17" rectangle. Place dough onto a parchment lines baking sheet.
• 3Spread the marinara sauce onto the dough, but leave about 1/2 an inch of dough along the edges to keep from sauce oozing out. Spread the veggie mixture evenly and top with the al fresco chicken sausage and shredded cheese.
• 4Roll up as tightly as possible, without pushing out the toppings. Pinch edges together to close seams so nothing oozes out.
• 5Preheat oven to 400°F. Brush with the egg wash and sprinkle with sesame seeds. Bake for 15-20 minutes, until golden brown.
• 6Serve and Enjoy!