准备

• 将架子放在烤箱的中心。在架子上放一块披萨石或倒置的烤盘，然后将烤箱加热到450°F。用羊皮纸在比萨饼或饼干纸上排成一张饼干。
• In a 12-inch nonstick skillet, cook the sausage, peppers, onion, and garlic over medium-high heat, stirring and breaking up the sausage, until the sausage browns and the onions and peppers soften, about 5 minutes. Season to taste with salt and pepper. Remove from the heat and let cool slightly.
• Divide the dough into 4 equal pieces. Lightly flour a work surface. Using your hands or a rolling pin, stretch each piece into a 6- to 7-inch round.
• 将意大利乳清干酪划分为四轮，将其放在一半，并在边缘周围留下一个小空间。上面放着香肠和胡椒混合物和芝士。将面团在馅料上折叠一半。用叉子或手指紧紧捏住面团并紧紧密封面团。
• 在一个小碗中，用1汤匙搅拌鸡蛋。水。刷彩色，撒上迷迭香和少量海盐。转移到衬有羊皮纸的果皮中。将羊皮纸和钙调上热比萨饼上，然后烘烤，直到顶部和底部的金色10至14分钟，在烘烤的一半旋转。