Homemade Spinach Pizza Rolls

• Reynolds Wrap(R) Non Stick Aluminum Foil
• 1 tablespoon cornmeal
• 8 ounces bulk Italian sausage
• 1 (13.8 ounce) package refrigerated pizza dough
• 1 cup shredded mozzarella cheese, divided
• 1 cup fresh baby spinach
• 1/4 cup grated Parmesan cheese
• 1 egg, lightly beaten
• 1 (8 ounce) can pizza sauce, warmed

1. Preheat oven to 375 degrees F. Line a large baking sheet with Reynolds Wrap(R) Non-Stick Aluminum Foil; sprinkle with cornmeal. Set aside.
2. Brown sausage in large skillet on medium-high heat. Drain and set aside.
3. Unroll pizza dough onto prepared baking sheet. Carefully stretch or roll dough into a 13x10-inch rectangle. Arrange sausage on dough to within 1/2 inch of the edges. Sprinkle with 1/2 cup of the mozzarella. Layer spinach on cheese. Top with the remaining 1/2 cup mozzarella and the Parmesan. Starting from a long side, roll up dough to make a 13-inch-long loaf. Pinch seam and ends to seal.
4. Place loaf, seam side down, on the prepared baking sheet. Brush with egg. Using a sharp knife, cut four 2-inch slits in top for steam to escape.
5. Bake 20 to 25 minutes or until golden brown. If necessary, cover the last 5 minutes of baking to prevent overbrowning. Remove from oven and slice into rounds to serve with pizza sauce.

aluminum foil, cornmeal, italian sausage, mozzarella cheese, baby spinach, parmesan cheese, egg, pizza sauce

Taken from www.allrecipes.com/recipe/238500/homemade-spinach-pizza-rolls/ (may not work)