Supreme Recipe

Prepare filling

Preheat a skillet over medium heat. Crumble the Grazianos® Italian sausage into the skillet and cook until no longer pink, about 6–8 minutes. Using a slotted spoon, transfer cooked sausage to a paper towel–lined plate to drain excess fat.

In the same skillet, add 1 tablespoon olive oil. Sauté the chopped onion and green bell pepper over medium heat until softened, about 4–5 minutes. Add the sliced mushrooms and continue to cook until mushrooms release moisture and it evaporates, about 3–4 minutes. Season with 1 teaspoon kosher salt and 1 teaspoon freshly ground black pepper. Remove vegetables to the plate with the sausage and let cool slightly.

Preheat the oven to 425°F (220°C). If using a baking sheet, line it with parchment paper or lightly oil it. If using a pizza stone, place it in the oven while preheating.

On a lightly floured surface, roll or stretch the 1 lb dough into a roughly 12x10-inch rectangle about 1/8–1/4 inch thick. Trim edges if desired to create an even shape.

Evenly sprinkle half of the shredded mozzarella (1 cup) and half of the grated Parmesan (1/2 cup) across the dough, leaving a 1-inch border around the edges. Distribute the cooked sausage, sautéed onion, peppers, mushrooms, and the sliced pepperoni evenly over the cheese. Top with remaining mozzarella and Parmesan.

Starting from a long edge, tightly roll the dough into a log, sealing the long seam with a little water pinched along the edge. Pinch the ends closed. Using a sharp knife or bench scraper, cut the log into 8 equal pieces (about 1.5 inches each). Place each piece seam-side down on the prepared baking sheet or on a parchment-lined dish, spaced 1 inch apart to allow expansion.

In a small saucepan or microwave-safe bowl, combine 4 tablespoons unsalted butter and 3 cloves minced garlic. Warm gently over low heat (or microwave in 15-second intervals) until butter is melted and garlic is fragrant but not browned, about 1–2 minutes. Remove from heat and stir in 2 tablespoons chopped parsley, 1 teaspoon salt, 1/2 teaspoon black pepper, and optional 1/4 teaspoon red pepper flakes.

Brush about half of the garlic butter over the tops and sides of the assembled rolls before baking to promote browning and flavor. Reserve the remaining butter for brushing right after baking.

Bake in the preheated 425°F (220°C) oven for 15–18 minutes, or until the rolls are golden brown, the cheese inside is melted, and internal temperature (if measured) reaches 165°F (74°C). Rotate the baking sheet halfway through for even browning.

Remove the rolls from the oven and immediately brush the remaining warm Amazing Garlic Butter over the tops and sides for a glossy, garlicky finish. Sprinkle an extra tablespoon of chopped parsley and a light dusting of grated Parmesan if desired.

Let the stuffed Supreme SkaDoozy Snacks™ rest 3–5 minutes on the baking sheet so the filling sets slightly. Serve warm with 1/2 cup ranch dressing and 1/2 cup warmed marinara sauce for dipping.