Stromboli "Christmas Wreath"

Ingredients:

• 450 g fresh pizza dough
• Cooking spray to spray the pan
• 2 tbsp olive oil + extra for greasing the dough
• 450 g raw sweet Italian sausage, casings removed
• Flour, for dusting
• 2 cups fresh or store-bought basil pesto
• 110 g thin slices of mortadella, cut into squares
• 60 g thin slices of pepperoni, cut into squares
• 60 g thin slices of salami, cut into squares
• 220 g mozzarella (preferably dry), cut into squares
• 3 sun-dried tomatoes

Preparation:

1. Remove the pizza dough from the refrigerator and let it come to room temperature for 2-3 hours.
2. Preheat oven to 375°F (190°C). Spray a round cake pan with cooking spray. Add olive oil to a medium skillet and heat over medium heat. Brown the sweet sausage for 12-15 minutes. Transfer with a slotted spoon to a medium bowl and let cool slightly.
3. On a lightly floured work surface, roll the dough into a long oval about 25 cm wide and 45 cm long. Spread 1/2 cup basil pesto in the center of the dough, leaving about 5 cm from the edges.
4. Add mortadella, pepperoni, salami, and mozzarella to the browned sausage and toss to combine. Spoon the sausage mixture over the pesto.
5. Fold both sides of the dough around the filling to create a seam down the center of the log. Pinch the seam, sealing the filling inside. Place the roll seam-side up in the prepared pan. Cut holes in the dough to allow steam to escape. Bake until golden brown, about 25 minutes. Let rest for 5 minutes. Place the cutting board on the pan and carefully invert the wreath, then remove from the pan.
6. Create a sun-dried tomato bow by cutting one tomato in half lengthwise. Place the remaining two tomatoes end-to-end, then wrap one half around the center and secure with a toothpick to form a bow. Cut the remaining tomato half in half lengthwise and place it at the bottom of the bow, securing with a toothpick.
7. Serve the wreath with a cup of the remaining pesto in the center. Garnish with a sun-dried tomato bow and serve.