1 28oz. risen pizza dough (homemade or store bought)
1 16 oz. tube and another 8 oz. (half tube) of pork sausage
1 1/2 cups chopped onion
1 T. olive oil
3 T. chopped garlic (I use jar chopped garlic)
1 1/2 cups shredded Mozzarella
2 T. grated Parmesan
1 t. salt
2 t. Italian seasoning
1/4 cup cornmeal
1 egg, beaten in a small dish for edging
Cookie sheet lined with Parchment paper
Cook sausage with the 1 T. of olive oil in frying pan until no longer pink. Add onion, garlic, salt and seasoning. Cook 2 minutes. Let sausage mixture cool slightly.
Sprinkle cornmeal onto counter. Roll dough into one large rectangle or two smaller rectangles. Sprinkle sausage mixture onto dough. Scatter Mozzarella and Parmesan over the dough, leaving a 1/4 inch edge for the egg wash.
Brush the edge of dough with the beaten egg. Roll the dough lengthwise, pinching the edges closed as you roll. Place dough onto lined cookie sheet, seam side down. Brush the top of the dough with egg wash, sprinkling a small handful of corn meal on the top.
Bake for 30-35 minutes. You can prepare the bread ahead of time, refrigerating for up to 24 hours before baking.