For the Dough:

1. Place the sugar and yeast in a large mug.  Add the warm water and allow the yeast to proof.  The water should get a nice, big foam on top in a few minutes.
2. In a large bowl, add the flour, salt, and fresh ground black pepper.  Form a well in the center of the flour and add the olive oil and proofed yeast water.
3. Stir with a fork to bring the dough together; then, on a slightly floured surface, form into a ball and knead for 6 – 7 minutes; the dough should be soft and smooth; form into a ball.
4. Rub a bowl with olive oil and lightly oil the dough. Place the dough in the bowl and allow it to rise.  It should double in size.
5. Sprinkle a baking sheet with cornmeal or use parchment paper on the baking sheet.
6. Punch the dough down and roll it out the dough to ¼ inch in thickness.
7. Fit the dough onto the baking sheet.  Cutting the edges to fit nicely.
8. Roll the edges into a ball to use later.

For the Filling & Assembly:

1. Grill the sausage and cut it into pieces before building the strudel.
2. In the center of the dough, spoon the ricotta cheese, sprinkle the mozzarella down the center, followed by the roasted peppers, grated cheese, and sausage.
3. On each side of the dough, slice the dough into even distances between each slice.
4. Fold each slice to reach the middle from top to bottom, and gently rest each slice in the middle.
5. Cut the edge of the dough in an arrow fashion on each side and fold each side over to wrap the strudel.
6. Brush the strudel with egg white, then sprinkle with sesame seeds.
7. Preheat oven to 375 degrees F.
8. Bake for 30 – 35 minutes or until the strudel is a beautiful golden color.