Prepare a baking sheet with either cooking spray or a silicone mat. Set aside.

Heat the tablespoon olive oil in a large skillet over medium-high heat and add in the onion and peppers. Cook, stirring occasionally, until fragrant, about 5 minutes.

Transfer the onions and peppers to a bowl and return the skillet to the stovetop.

Remove the sausage from its casing and add to the skillet.

Cook, stirring to break up the sausage, until it is cooked through and no longer pink, about 5-10 minutes.

Remove from heat and stir back in the onion and pepper mixture.

Preheat your oven to 400 degrees F.

Open the tube of pizza dough and roll it out on your prepared baking sheet to form a rectangle.

Spoon the sausage mixture onto the dough, keeping about 1 inch uncovered around the edges.

Top with 8 oz mozzarella.

Carefully roll the dough over the sausage and cheese mixture jelly-roll style, making sure the loaf is seam-side down on the baking sheet. The dough gets spread pretty thin, so some holes may appear. If you can push them back together, great. If not, that’s ok too. (You can see a few holes in my photos) We are going for delicious flavor here, not perfection!

Brush the top of the loaf with the beaten egg.

Add to your oven and bake at 400 degrees F for about 20 to 25 minutes, or until the crust is golden.

Remove from the oven and let cool for 10 minutes, then slice.

If making ahead of time, do not slice and let cool completely before wrapping in aluminum foil and plastic wrap and adding to your freezer. When ready to reheat, let thaw overnight in the fridge and place in the oven at 350 degrees F for 15 to 20 minutes, or until warmed through.