Sausage, Pepper & Onion Stromboli

1 (28-ounce) package premade pizza dough

1 pound Italian sausage

2 tablespoons extra-virgin olive oil

1 large yellow onion, sliced

1 small red bell pepper, thinly sliced

1 small green bell pepper, thinly sliced

2 cloves garlic, minced

1 teaspoon Italian seasoning

1 (24-ounce) jar Francesco Rinaldi Three Cheese Sauce

1 cup grated Pecorino Romano

2 cups shredded mozzarella

1 large egg, beaten

1 cup finely grated Parmesan, for topping

1. Preheat oven to 375°F. Grease a large baking sheet and set aside.
   
2. Cook sausage in a large skillet over medium-high heat until browned and crumbled, about 5 minutes. Remove and drain sausage and set aside. Add onions and bell peppers and cook until tender, about 4 minutes. Add garlic and Italian seasoning and cook, stirring frequently, until fragrant, about 1 minute. Add sauce and reserved sausage and remove from heat.
   
3. Roll dough out on a lightly floured surface into two 10x14-inch rectangles. Spread sausage mixture evenly across each dough square, leaving a 1-inch border. Top with Pecorino Romano and mozzarella cheeses.
   
4. Roll dough lengthwise into a cylinder. Brush edges with egg wash and pinch to seal. Place onto prepared baking sheet. Cover and let dough rise at least 20 minutes.
   
5. Brush tops of stromboli with egg wash. Bake until golden-brown, about 20 minutes.
   Sprinkle strombolis with Parmesan cheese and return to oven until cheese is melted,
   about 5 minutes. Let cool 10 minutes. Slice and serve.