Courtesy of Jef Mauro
COME ON OVER

2 tablespoons olive oil, plus more for brushing
1 pound sweet Italian sausages, removed from casing
4 ounces pepperoni, cut into squares
4 ounces Genoa salami, thinly sliced and cut into squares
8 ounces shredded mozzarella
1 1/2 loaves frozen or fresh pizza dough, defrosted, such as
Rhodes

Preheat the oven to 340 degrees F. Add the olive oil to a medium
saute pan over medium-high heat and cook the sausages until
brown, 12 to 15 minutes. Cool the sausage, transfer to a bowl with
a slotted spoon and mix with the pepperoni and salami. Mix in the
mozzarella with your hands.

Roll out the dough into 2 long ovals. Slice the end pieces of the
dough to save for later to make mini sausage breads. Brush the top
and bottom of the dough with olive oil and divide the sausage
mixture between the 2 loaves. Fold the dough over like a calzone
and poke holes along the sides to release the steam with a fork.
Bake until light brown on top, 20 to 25 minutes. Yield: Two 12-inch
loaves.