Pork Sausage & Pepper Stromboli

• Heat a drizzle of oil in a large pan over medium-high heat. Add bell pepper; cook, stirring occasionally, until tender, 4-6 minutes.  • Remove sausage* from casing if necessary; discard casing. Add to pan with bell pepper; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. Carefully drain any excess grease from pan. 

• Stir cream cheese, ¼ cup water (½ cup for 4 servings), and 1 tsp Tuscan Heat Spice (2 tsp for 4; you’ll use more in the next step) into pan with sausage mixture. Cook, stirring, until most of the water has evaporated, 1-3 minutes. Season with salt and pepper. • Remove from heat.

• Place garlic, 1 TBSP butter (2 TBSP for 4 servings), and ½ tsp Tuscan Heat Spice (1 tsp for 4) in a medium microwave-safe bowl. Microwave until butter has melted, 30 seconds; stir to combine. • Once dough has rested 20 minutes, using your hands, gently stretch each piece into a 6-by-8-inch rectangle (it helps to stretch the dough on the baking sheet). (For 4, use 2 baking sheets.) TIP: If dough keeps retracting, allow to rest for a few minutes.

• Evenly sprinkle each piece of dough with mozzarella, leaving a ½-inch space around edges. Top with sausage and pepper mixture. • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange stromboli, seam sides down, on baking sheet; pinch ends to close and tuck under each stromboli.

• With a small sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli. • Brush stromboli with garlic herb butter and season with salt and pepper.  • Bake on middle rack until golden brown and crisp, 16-18 minutes. (For 4 servings, bake on middle and bottom racks, swapping positions halfway through.)