Prepare the pizza dough according to the package instructions. Allow it to rest for 1 hour.

Once the dough has rested, measure out 16 ounces and refrigerate any extra for another recipe.

In a medium pot over medium heat, cook the sausage pieces for 3 minutes, breaking them into bite-sized chunks. Remove and set aside.

Lower the heat to medium-low and add olive oil to the pot. Sauté the onions for 5 minutes until softened.

Add the sliced red bell pepper and the Delallo Spicy Arrabiatta sauce to the pot. Cover and simmer for 15 minutes until the vegetables are tender. Let the mixture cool completely.

Preheat your oven to 500°F and position the rack in the center. Lightly spray a nonstick sheet pan with cooking oil.

On a floured surface, roll out the dough into a 16 x 10-inch rectangle.

Spread the onion and pepper mixture over the dough, leaving a 1.5-inch border around the edges.

Layer the cooked sausage on top of the vegetables, followed by the shredded mozzarella.

Brush the egg wash along the edges of the dough. Fold one long side over the filling, tuck in the short edges, and finish by folding the other long side over. Pinch the seams to seal everything inside.

Place the stromboli seam-side down on the prepared pan. Cut small slits across the top and brush with the remaining egg white. Sprinkle with sesame seeds if desired.

Bake at 500°F for 10 minutes, then reduce the oven temperature to 375°F and bake for an additional 18-20 minutes until the crust is golden brown.

Let the stromboli cool for 5-10 minutes before slicing it into 8 pieces. Serve warm and enjoy!