Italian Picnic Bread

Ingredients:

• 450 g raw hot Italian sausage, casings removed
• 1/4 cup olive oil
• 220 g of mushrooms, thinly sliced
• 1 medium green bell pepper, seeded and thinly sliced
• 1 medium red onion, thinly sliced
• 1/4 cup pitted black olives, quartered
• Premium flour for working with dough
• 700 g of store-bought pizza dough
• 1 package of sliced ​​pepperoni, weighing 170 g.
• 4 slices of ham, each cut into 8 strips
• 1 tbsp. store-bought marinara sauce
• 3 tbsp. grated mozzarella (250 gr.)
• 1 large egg, beaten to coat the dough
• 1 teaspoon garlic powder

Preparation:

1. Preheat oven to 200°C. Line a baking sheet with parchment paper.
2. In a large nonstick skillet over medium-high heat, cook the sausage, stirring and breaking it up into small pieces, until browned and no longer pink, about 10 minutes. Transfer the sausage to paper towels to drain any excess fat, and return the skillet to medium heat.
3. Heat the oil in a frying pan, then add the mushrooms. Season with salt and pepper and cook, stirring, until golden brown, 8-10 minutes. Add the bell pepper and onion and cook, stirring, until softened, 6-8 minutes. Transfer the vegetables and mushrooms to a bowl and add the olives.
4. On a lightly floured work surface, roll the dough into a 20x14-inch rectangle. Evenly distribute the pepperoni slices, ham strips, and browned sausage along the shorter side of the dough, leaving a 1-inch border. Then spread the marinara sauce evenly over the meat.
5. Sprinkle the sauce with mozzarella, then evenly distribute the vegetables and mushrooms over the cheese. Starting from the short side, roll the dough tightly into a roll. Pinch the open seams on the sides to seal, then tuck them under the roll.
   
   Note
   
   To make the dough easier to work with, refrigerate it for 10-15 minutes before using.
6. Transfer the roll to the prepared baking sheet, brush with beaten egg, and sprinkle with garlic powder. Bake until golden brown, about 40 minutes.
7. Let the bread cool for at least 10 minutes. Slice it in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.