Italian sausages in dough with sweet peppers

Ingredients:

• 6 sweet Italian sausages (about 700 g)
• 2 tbsp. l. olive oil
• 5 tbsp grated provolone
• 5 tbsp. l. grated mozzarella
• 2 tbsp. prepared pesto
• 12 1/2-inch-wide strips roasted sweet peppers (about 90g)
• 1 tube (300 g) chilled French bread dough
• Premium flour, for dusting
• Marinara sauce, warmed (for serving)

Preparation:

1. Preheat oven to 190°C. Line one baking sheet with foil and the other with parchment paper.
2. Toss the sausages with 1 tablespoon olive oil on a foil-lined baking sheet and bake, turning halfway through, until golden brown and cooked through, about 30 minutes. Let cool.
3. Reduce oven temperature to 350°F (175°C). Combine provolone and mozzarella in a medium bowl. Make a slit in each sausage, cutting it about halfway through, and fill each slit with 1 teaspoon pesto, 2 roasted pepper strips, and 1 tablespoon of the cheese mixture; set aside the remaining cheese.
4. Open the dough tube, find the seam, and carefully unroll the dough onto a lightly floured work surface. Cut 6 strips measuring 3x30 cm. Wrap each stuffed sausage with a strip of dough, winding it from one end of the sausage to the other, leaving a 0.5 cm space between each turn and leaving the ends slightly exposed. Repeat with the remaining strips of dough and sausages, stacking them on a parchment-lined baking sheet at least 2.5 cm apart.
5. Brush the dough with the remaining 1 tablespoon of olive oil. Sprinkle the remaining cheese on top. Bake until golden brown, 20-25 minutes. Let cool for a few minutes before cutting each sausage roll into quarters with a serrated knife. Serve warm with warm marinara sauce for dipping.