1  store bought refrigerated pizza dough from a can or tube
2 tablespoons yellow cornmeal
1 tablespoons olive oil
1 lb Fraboni's mild Italian sausage, remove from the casings
1 cup diced yellow onions
1 teaspoon chopped garlic
1/2 teaspoons crushed red pepper flakes
3 tablespoons chopped fresh basil leaves
2 tablespoons chopped fresh parsley leaves
1 1/2 cups shredded mozzarella
1 egg plus 2 teaspoons water, beaten together

Preheat oven to 375 degree F, and sprinkle 1 tablespoon of the cornmeal onto a large baking sheet pan.

Heat the olive oil in a medium skillet over medium-high heat. Add the sausage and cook until browned and no pink is left. Add the onions and cook, stirring occasionally, until the onions are softened, about 3 minutes. Add the garlic and crushed red pepper and cook for 1 minute, stirring constantly. Remove the skillet from the heat and add the basil and parsley, stirring to combine. Cool the sausage mixture completely

Bake the sausage bread for 35 to 40 minutes, or until golden brown and cooked through. Allow bread to stand 10 to 15 minutes before slicing. To serve, slice the bread into 1-inch pieces and serve warm.

Italian Sausage –n- Peppers

1 lb Fraboni’s Hot Italian Sausage
1 Red Bell Pepper (sliced)
1 Green Bell Pepper (sliced)
1 med Sweet Onion (sliced)
2 T Olive Oil
Slice sausages in to fourth. Sauté in olive oil until browned. Add onions and peppers. Sauté until sausage is cooked though out and peppers and onions are tender. Sever open face on fresh Italian bread