Plant Based Stromboli 🌱 🍕 🤤

• 1 - 11 oz. tube Thin Crust Pizza Crust (I used Pillsbury)
• 1/3 cup pizza sauce (I used Mezzetta)
• 3 slices Chao creamy original plant based cheese, each sliced in half
• 1/2 cup shredded Lisanatti almond mozzarella plant based cheese
• 2 Gardein spicy breakfast plant based sausages
• 1/2 of a large green bell pepper, chopped
• 1/4 cup chopped red onion
• avocado oil spray
• garlic powder
• crushed red pepper flakes
• 1 tsp. avocado oil
• 1/4 tsp. dried oregano

First put the sausages on a microwaveable plate and zap for 30 seconds.  

Chop them into a fine crumble and set aside.  

Next, heat a small saute pan over medium heat, spray with avocado oil spray and add the onion and bell peppers. Very lightly season with garlic powder and crushed red pepper.  Add the crumbled sausage to the pan. Saute, stirring occasionally, until the veggies are starting to soften, about 5 minutes.  Set aside.

Preheat oven to 400F. Line a baking sheet with parchment paper.

Roll out the crust onto the parchment paper and use your hands to form an approximate 12x15" crust.

Layer the toppings down the middle 1/3 of the crust lengthwise, leaving about equal parts bare on either side.  First the sauce, 

then the Chao slices, 

then the pepper, onions, sausage mixture,

and top with the shredded mozzarella.

Use a knife to slice 1" strips down the sides of the bare dough.  

Fold in the dough at the ends of each end and using one strip at a time, criss cross each strip over each other to cover the toppings completely.  If the strips stretch too long, just cut the extra off and toss.

Use a silicone brush to cover the top of the dough with avocado oil and lightly sprinkle with the oregano.

Bake for 15 minutes, check it, turn the pan and continue to cook 8 minutes, or until the dough is golden.  

Let cool for a few minutes before slicing and serving.

Enjoy with a nice side salad!