Ingredients
2
cans (13.8 oz) refrigerated Pillsbury™ Classic Crust Pizza Crust
1/2
lb bulk mild Italian sausage
1
cup thinly sliced onions
1
medium green bell pepper, cut in strips
1/2
cup Muir Glen™ organic tomato sauce
1/2
cup pepperoni slices
12
slices (0.75 oz each) mozzarella cheese, halved
1
tablespoon olive oil
1
tablespoon grated Parmesan cheese
Preparation
Heat oven to 350°F. Spray 12-cup fluted tube cake pan with cooking spray.
Remove dough from both cans; do not unroll. Place in pan in a circle; pinch both ends of dough firmly together to seal into 1 ring. Bake 33 to 38 minutes or until golden brown. Cool slightly, about 10 minutes. Remove bread from pan to cooling rack. Cool completely, about 1 hour.
Line 18x13-inch pan with cooking parchment paper. With serrated bread knife, carefully cut bread in half horizontally. Pinch or tear bread from cut sides of top and bottom halves, leaving about a 3/4-inch shell; discard or save bread pieces for another use. Place bread rings cut sides up on pan.
In 12-inch nonstick skillet, cook sausage, onions and bell pepper over medium-high heat 7 to 9 minutes, stirring frequently, until sausage is no longer pink and vegetables are tender. Drain, if necessary. Stir in tomato sauce.
Use decorative side of bread ring for top of Bundtwich. Place pepperoni and 12 of the cheese slice halves in decorative side of bread ring. Place remaining cheese slice halves in other side of bread ring; fill with sausage mixture. Bake 8 to 12 minutes or until cheese is melted and pepperoni is hot.
Carefully replace decorative side of bread ring; lightly press. Brush with olive oil, and sprinkle with Parmesan cheese. With serrated bread knife, cut into 8 wedges to serve.
