On a sheet pan, lightly dusted with flour, shape and round the dough.
Step 2
Ladle the cream sauce and spread evenly, leaving a 1” border.
Step 3
On half of the dough, evenly spread Andouille Smoked Sausage and fire-roasted red peppers.
Step 4
Lightly wet the 1” border and fold over sausage and peppers. Press edges together to seal. Gently cut 2 slices on the top of the dough to create small openings, allowing the steam to escape.
Step 5
Bake in 400° oven until crust is golden brown; serve immediately.
