| There is no yeast in this bread - just refrigerated | | | | longer pink, and vegetable are soft, about 2 to 3 |
| all-ready pizza crust dough - which makes this recipe | | | | minutes. If desired, stir in fennel; stir in salt and pepper. |
| oh-so-easy! | | | | Set aside and let cool. |
| Ingredients | | | | On work surface, press pizza dough into a 12x10-inch |
| 2 1/2 teaspoons olive or vegetable oil, divided | | | | rectangle. Spread sausage mixture over entire surface |
| 13 ounces veal sausage, removed from casing | | | | of dough, pressing mixture into dough. Starting from |
| 1 cup each diced onions and green or red bell peppers | | | | wide end, roll dough jelly-roll fashion to enclose filling; |
| 1 small garlic clove, minced | | | | pinch each marrow end to seal and tuck ends |
| 1 teaspoon fennel seed (optional) | | | | underneath loaf. |
| Dash each salt and pepper | | | | Transfer loaf, seam-side down, to 9x5x3-inch nonstick |
| 1 refrigerated all-ready pizza crust dough (10 ounces) | | | | loaf pan and bake until golden brown, about 15 minutes. |
| Method: | | | | Using pastry brush, brush remaining 1/2 teaspoon oil |
| Preheat oven to 425 degree F. In 10-inch skillet heat 2 | | | | over bread and bake 5 minutes longer. Remove pan |
| teaspoons oil; add sausage, onions, bell peppers, and | | | | from oven and let cool for 5 minutes. To serve, cut |
| garlic and cook, breaking up large pieces of sausage | | | | into 10 equal slices. |
| with a wooden spoon, until sausage is crumbly and no | | | | |