Preheat oven to 425 degrees. Cook sausage in 12" Executive Skillet using the Mix 'N Chop.
Spread (as one large rectangle) one package of crescent dough out on Large Bar Pan. Smooth out seams with Baker's Roller. Take other package of crescent dough and separate dough triangles - divide evenly on either side of the first dough.
Spread cooked sausage along center of dough using a Mix 'N Scrape. Top sausage with sliced pepperoni. Use All Purpose Spreader to spread ricotta cheese down center of the meats. Pour sauce on top of ricotta cheese and top with slices of mozzarella.
Bring the triangle pieces of dough together in a braid over the meats and cheeses. Use the Silicone Basting Brush to give the top of the dough and egg white wash and sprinkle the entire braid generously with grated parmesan.
Bake for 20-23 minutes or until golden brown.
2 packages of crescent dough
1 pound of ground Italian sausage (mild or spicy depending on your stomach)
Fresh mozzarella (sliced)
1 16oz. container of Ricotta cheese
Grated parmesan cheese
1 jar of homemade sauce
Egg whites (enough for an egg wash)