For the Dough:

• Place the sugar and yeast is 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.
• 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.
• 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.
• Rub a bowl with olive oil and lightly oil the dough.  Place the dough in the bowl and allow the dough to rise.  It should double in size.
• Sprinkle a baking sheet with cornmeal or use parchment paper on the baking sheet.
• Punch the dough down and roll out the dough to ¼ inch in thickness.
• Fit the dough onto the baking sheet.  Cutting the edges to fit nicely.
• Roll the edges into a ball to use later.

For the Filling & Assembly:

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