Sausage Braid

This sausage braid looks like it came from a bakery window, but the lattice is mostly an illusion, just cut strips of pizza dough folded over a savory filling. Inside: browned Italian sausage, peppers, onions, and melty mozzarella, all wrapped in golden, crisp dough.

The most important step is also the easiest to skip: drain the sausage really well. The recipe is emphatic about it for good reason, since excess grease soaks into the dough and leaves the bottom soggy instead of crisp. Cook the peppers and onions in with it for sweetness and crunch.

To braid, you spread the filling down the center of a dough rectangle, snip angled strips along each side, and fold them over alternately, like lacing a shoe. An egg wash and a shower of cheese on top, a hot oven, and it bakes into a shareable, stromboli-style centerpiece. Let it rest before slicing.

Kitchen Tips

• Drain the browned sausage thoroughly; excess grease is what makes the braid soggy rather than crisp.
• Don’t overfill the center, or the strips won’t reach across to braid and the filling leaks out.
• Let the braid rest a few minutes before slicing so the cheese sets and it cuts cleanly.

Variations

• Swap in pepperoni, mushrooms, or spinach, and use any melting cheese you like.
• Serve with warm pizza sauce or marinara on the side for dipping.