Ingredients
1 package (1/4 ounce) active dry yeast1 teaspoon sugar1 cup warm water (110° to 115°)1/4 cup olive oil1/4 teaspoon salt, divided2-1/2 to 3 cups all-purpose flour3/4 pound bulk pork sausage1 medium onion, chopped1 can (8 ounces) tomato sauce1/2 cup chopped green pepper1 garlic clove, minced1-1/2 teaspoons Italian seasoningDash pepper1 cup sour cream3 tablespoons whipped chive and onion cream cheese1 cup shredded cheddar cheese1 cup shredded mozzarella cheese1 large egg white, lightly beatenFennel seed
Preparation
In a large bowl, dissolve yeast and sugar in water; let stand for 5 minutes. Add the oil, 1/8 teaspoon salt and 2 cups flour; beat until smooth. Stir in enough remaining flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, about 5 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 1 hour.
Meanwhile, in a large skillet, cook sausage and onion over medium heat until meat is no longer pink; drain. Add the tomato sauce, green pepper, garlic, Italian seasoning, pepper and remaining salt; set aside. Punch dough down.
On a large greased baking sheet, roll dough into an 18x12-in. oval. Spread sausage mixture lengthwise down the center.
Combine the sour cream and cream cheese; spread over sausage mixture. Sprinkle with cheeses. Fold one long side of dough over filling. Fold other long side over the top; pinch seam and ends to seal. With a sharp knife, cut slits in top of dough. Cover and let rise until doubled, about 30 minutes.
Brush top with egg white; sprinkle with fennel seed. Bake at 400° for 25-30 minutes or until lightly browned. let stand for 10 minutes before slicing.
