INGREDIENTS
1 pound pizza dough
1 small shallot
4 ounces baby bella or cremini mushrooms
2 cloves garlic
3 tablespoons olive oil, divided
2 teaspoons Italian seasoning
1 to 2 teaspoons red pepper flakes
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 pound uncooked sweet or spicy Italian sausage, casings removed if needed
All-purpose flour, for stretching out the dough
2 cups shredded Italian cheese blend (4 ounces)
1 large egg
1 tablespoon grated Parmesan cheese (optional)
Marinara sauce, for serving
INSTRUCTIONS
If pizza dough is refrigerated, let it sit on the counter until it comes to room temperature, about 2 hours.
Arrange a rack in the middle of the oven and heat the oven to 425ºF.
Finely chop 1 small shallot (1/4 cup), 4 ounces baby bella mushrooms, and 2 garlic cloves. Beat 1 large egg in a small bowl.
Heat 2 tablespoons of the olive oil in a large skillet over medium-high heat until shimmering. Add the shallots, mushrooms, and garlic and cook, stirring occasionally, until the shallots are translucent and the mushrooms are lightly browned, 5 to 8 minutes.
Reduce the heat to medium-low. Add 2 teaspoons Italian seasoning, 1 to 2 teaspoons red pepper flakes (depending on spice preference), 1 teaspoon kosher salt, and 1 teaspoon black pepper. Cook until fragrant, about 2 minutes more. Transfer to a large bowl.
Return the skillet to medium-high heat and heat the remaining 1 tablespoon olive oil in the pan until shimmering. Add 1 pound Italian sausage and cook, breaking up the meat into small pieces and stirring occasionally, until browned and cooked through, 7 to 8 minutes. Drain on a paper towel-lined plate, then add to the mushroom mixture and stir to combine.
Dust a large sheet of parchment paper with all-purpose flour, then place the pizza dough on top. Stretch and roll the dough out to a 12x9-inch rectangle about 1/4-inch thick. Don’t roll the dough out too thin or the filling will spill out once rolled. It’s OK if the dough doesn’t form a perfect rectangle — having an even thickness is more important.
Spread the meat mixture on top, leaving a 1/2-inch border, then sprinkle with 2 cups shredded Italian cheese blend. Starting from a shorter end, roll the dough up tightly. Tuck the ends underneath and position seam-side down.
Transfer the parchment paper with the rolled-up dough onto a baking sheet. Cut 4 (2-inch) slits into the top of the dough. Brush the dough with the egg, then sprinkle with 1 tablespoon grated Parmesan cheese if desired.
Bake until the bread is golden-brown and cooked through, 30 to 35 minutes. Let cool for 10 minutes before slicing. Serve with marinara sauce for dipping.