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. • While pepper cooks, remove sausage* from casing; discard casing. TIP: Use kitchen shears or a sharp knife to cut a lengthwise slit in the casing; this move makes it easy to peel it away! • Add sausage 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, 1 tsp Tuscan Heat Spice (2 tsp for 4 servings; you’ll use more in the next step), and 1⁄4 cup water (1⁄2 cup for 4) 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 1⁄2 tsp Tuscan Heat Spice (1 tsp for 4) in a medium, microwave-safe bowl. Microwave until butter has melted, 30 seconds; stir to combine. • Unroll pizza dough; separate sheets at dotted line. (TIP: Use a knife to separate cleanly.) Place on a lightly oiled baking sheet (2 baking sheets for 4); gently stretch each dough sheet into a 6-by-8-inch rectangle.

• Evenly sprinkle pizza dough with mozzarella, leaving a 1⁄2-inch space around edges. Top cheese with sausage and pepper mixture. • Gently roll up each dough rectangle, starting with one of the short sides, to form a log. Arrange stromboli logs, seam sides down, on baking sheet; pinch ends closed and tuck under each log.

• With a small sharp knife, gently cut three small, shallow diagonal slits along the top of each stromboli log. • Brush stromboli with garlic herb butter and season with salt and pepper. • Bake on middle rack until golden brown and crisp, 14-16 minutes (for 4 servings, bake on middle and bottom racks, swapping rack positions halfway through).