Equipment Needed
- Large skillet
- Wooden spoon or spatula
- Rimmed baking sheet
- Parchment paper
- Rolling pin
- Pastry brush
- Cooling rack
- Sharp knife or pizza cutter
Step-by-Step Instructions
I always start by getting my filling ready. In my large skillet over medium heat, I cook the ground beef (or sausage) with the diced onion and bell peppers. I break the meat up into small crumbles as it browns—you don’t want big chunks that will tear the dough. This is where I add the Italian seasoning, salt, and pepper right into the skillet. Once the meat is fully cooked and the veggies are soft, I drain any excess grease. This step is crucial; too much liquid will make your dough soggy. I let this mixture cool completely in the bowl. Pouring hot filling onto the dough is a recipe for a leaky, hard-to-handle mess.
While the filling cools, I prep my workspace. I preheat my oven to 375°F (190°C) and line my baking sheet with parchment paper. Then, on a lightly floured surface, I roll out my pizza dough. I’ve tried this with both fresh and thawed frozen dough, and they both work, but aim for a rough rectangle about 12×15 inches. Don’t stress about perfect edges. I gently transfer this rolled-out dough onto my prepared baking sheet. Now, the assembly begins! I spread that 1/2 cup of pizza sauce evenly over the dough, leaving a clean 1-inch border around all edges.
Now for the fun part: piling on the “garbage.” Over the sauced area, I sprinkle a light layer of the shredded cheeses first. This initial cheese layer acts like a glue for the filling. Then, I evenly distribute the cooled meat mixture over the cheese. Finally, I top it all with the remaining cheese. The key is to distribute everything evenly, avoiding any mountain peaks of filling, or your roll will be lumpy and might burst. Once piled, I carefully lift the long edge of the dough and start rolling it over the filling, tucking it in gently as I go, like a giant, savory cinnamon roll.(See the next page below to continue…)