Sausage Stromboli

Growing up in an Italian family, Thanksgiving was three times the gluttonous feast that most people associate with the holiday. Not only did we do the turkey with the traditional trimmings, but before the turkey was even out of the oven, the antipasti was on the table and being devoured by four generations of family.
This included a platter with Italian meats and cheeses, e.g salami, sopressata, capicola, ham, provolone, mozzarella, plus olives, artichoke hearts, and roasted red peppers. And that was just was on the platter. We also served baked clams, stuffed mushrooms, salad, stromboli, etc.
Between the antipasti and the turkey was a course of traditional macaroni and gravy (likely known to you as pasta and sauce) with meatballs and Italian sausage. And bread! Lots and lots of bread.
If we could go back to every family dinner, I'd bet you 10 bucks that some time during the evening you'd hear someone say: "This is good bread (or salad, or what you will). I could make a meal out of this bread." And someone else retorts, "But you won't." (Loud laughter) Or you will hear, "Some people eat to live, but I live to eat." Although, I think the latter was mostly just my father.
As my generation starting growing and our parents' cholesterol levels rose, the menu began lightening. But the five-course Thanksgiving dinner--while now each course may be smaller--is a tradition. And taking a line from the classic film Shooting Fish: "Well, who am I to deprive an American of what little tradition he can get?" (You were expecting maybe Fiddler on the Roof?)
During this time of menu downsizing, one of the first items to go was the stromboli. Back then it was made the traditional way with sliced deli meats and cheese--usually pepperoni, ham, and provolone.
A few years ago, I made a sausage and spinach stromboli, and since then it's pushed it's way back up, and now may be rivaling the antipasti platter in it's importance in the menu.
Stromboli is my kind of food because it's so versatile. I love dishes that you can really experiment with and have a wide range of possible flavors. So while I'm going to give my recipe to Sausage and Spinach Stromboli, get creative and find your own favorite!

Sausage and Spinach Stromboli
3 Italian sausages, or Italian turkey sausage
1 pkg mushrooms, thinly sliced
5-8 oz mozzarella cheese
1/4 red onion, diced
1 c frozen spinach, thawed and drained
2 cloves garlic, chopped finely
salt and pepper
olive oil
pizza dough
1 egg, + 1 tsp water
marinara sauce, for dipping

Preheat oven to 425°. Remove sausage from skin casing and cook in a large skillet, breaking into small pieces, as you would ground meat. Using a slotted spoon, transfer the cooked sausage t bowl. Set aside.
Cook mushrooms in sauage grease. After a few minutes add onions. When mushrooms and onions begin to soften, add garlic and spinach. Season to taste. Add sausage.
Roll out dough into thin large rectangle. Drizzle a bare coat of olive oil on dough. Lay thin layers (be sure layers are evenly spread the short way across): cheese, vegetable mix, and sausage. Leave about 2-3 inches of end with cheese only, no vegetables or sausage. This end will be the top.
Roll from bottom to top. Seal sides. Whisk egg and water to create egg wash and brush over top and sides of the dough.
Cut slits along top where you wish to cut each slice. Bake on greased cookie sheet until dark golden brown, about 30 minutes. Let cool before cutting into slices. Serve with marinara dipping sauce and/or Ricotta cheese.