Strombolli

• 2 mild Italian Sausages, casings removed
• 1/2 onion, thinly sliced
• 1 Bell pepper, thinly sliced
• 1-2 cloves garlic, minced
• 1 tsp Italian Seasonings
• 1/4 lb. thinly sliced salami
• 4-5 slices provolone cheese
• 1 Cup grated mozzarella cheese
• 1/2 cup parmesan cheese
• 2 tubes Pillsbury Pizza Crust
• 1 egg, slightly beaten with 1 tsp water
• 1 jar marinara sauce

Preheat oven to 375.  In skillet, crumble sausage and brown. Remove to paper towel-lined plate.  Add sliced vegetables to drippings in skillet and saute.   Add garlic and spices and let stir for 1 minute. Keep warm. Roll out pizza crust into rectangle. Arrange sausage, vegetables, salami, and cheese down center of dough.  Fold long edges up, overlap and press edge to seal.  Tuck ends under and press to seal.  Repeat with second tube of pizza dough. Place both stromboli on greased cookie sheet and brush with egg and water mixture.  Bake for 20 minutes. Sprinkle with shredded parmesan cheese and bake for another 5 minutes.  Slice and serve with marinara sauce.