This stromboli is filled with Italian swet and hot sausages,
roasted bell peppers, Monterey Jack cheese, and creamed spinach.
You can make your own creamed spinach but in this recipe I cheat.

Ingredients:
1 package STOUFFER'S® Creamed Spinach,
defrosted according to package directions
1 (1-pound) loaf frozen bread dough, defrosted
3 tablespoons all-purpose flour
1/2 pound bulk Italian sausage, thoroughly cooked, drained and cooled
1 (7-ounce) jar roasted red peppers, drained and coarsely chopped
2/3 cup shredded Monterey Jack cheese Olive
Extra virgin olive oil

Directions:
Roll bread dough into 10 x 15-inch rectangle
on foil-lined and greased baking sheet.
Combine Creamed Spinach and flour in medium bowl;
add cooked sausage, peppers and cheese.
Spread mixture on top of dough rectangle
to within one inch from edges.
Roll dough up as for jelly roll, starting at long edge.
Place stromboli in center of baking sheet,
keeping seam side down and tucking ends under.
Cut four diagonal slits into top of stromboli
to allow filling to show through.
Bake in preheated 350 degrre F. oven
for 45 to 50 minutes or until brown.
Brush with oil.