Don't let the pictures fool you: this was delicious stromboli, even if the crust didn't rise like I wanted it to. The texture of the crust was fine but I wanted some puffiness that I just didn't get from a can of refrigerated pizza dough. It's probably worth the effort to make your own dough!
Turn burner to low and cover for about 5 minutes to soften vegetables
Preheat oven to 400 °F
Lightly oil a 12-in round pizza pan
Shape the pizza dough to completely cover the bottom of the pan
Spread pizza sauce over half of dough
Grind/shake Italian seasoning over sauce
Place sliced pepperoni evenly over sauce
Spread about one cup of sausage filling over pepperoni.
Add mozzarella then Parmesan
Let stand for a few minutes before slicing pie-style
Stromboli round #2 with a better pizza dough; it looked like there are a couple of burned spots but, in fact, they were just raised higher than most of the crust and were a darker brown. At least the crust raised this time!
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