1 lb Italian turkey or pork sausage
1 lb fresh pizza dough
5 large eggs
1/2 cup Italian-style (seasoned) dry bread crumbs
1/2 cup grated romano cheese
Fresh black pepper
Garlic powder, chopped parsley, paprika, for toppings (optional)
2-3 Tbsp all-purpose flour, for rolling the dough
Preheat the oven to 375°F. Line a rimmed sheet pan with parchment paper or a Silpat (silicone mat), and set aside.
Prick the sausage links all over with a fork. Heat a nonstick frying pan over medium heat. Cook the sausages, turning frequently, until they are browned on all sides. (If you're using turkey sausage, there won't be any fat in the pan, so you might want to add 1 tsp olive oil. Pork sausages will exude their own fat.) When the sausages are brown, remove from the pan, and dice. Set aside.
In a bowl, stir together the eggs, bread crumbs and cheese. Season with a bit of salt and pepper. Mix the sausages into the bowl.
Sprinkle flour on your counter top, and roll the dough to a 1/8-inch thick round. If the dough retracts, let it rest for a few minutes, then roll again. Spread the egg-sausage mixture on the dough, leaving a one-inch border all the way around.
Starting at the end closest to you, roll the dough like a jellyroll, tucking in the sides along the way. You should end up with something that looks like a giant cigar! Place the roll on the prepared baking sheet. Sprinkle with salt, pepper, and (optional) garlic powder, parsley or paprika (or all three).
Bake for 40-45 minutes, until the dough is nicely browned and sounds a bit hollow when you tap it. Remove bread from the oven, and let it rest for 10-15 minutes before slicing. Serve warm or at room temperature.