Cauliflower, Brussels Sprouts, and Smoked Gouda Bread

Ingredients:

• 1 head cauliflower, trimmed, core removed and broken into small florets (700 g)
• 10 Brussels sprouts, trimmed and quartered (220g)
• 1/4 cup olive oil
• 2 cups grated sharp cheddar (170 g)
• 2 tbsp. grated smoked gouda (170 gr.)
• 1 tbsp. grated mozzarella (100 gr.)
• 1 teaspoon smoked paprika
• 1/4 tsp cayenne pepper
• Premium flour, for dusting
• 700 g of store-bought pizza dough
• 1 large egg, beaten

Preparation:

1. Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper and set aside. Toss the cauliflower florets, Brussels sprouts, and olive oil on a rimmed baking sheet. Season with salt and black pepper and toss to coat evenly. Bake, stirring halfway through, until the cauliflower is lightly browned and tender, about 40 minutes.
2. Transfer the baking sheet to a wire rack and let the vegetables cool. Reduce the oven temperature to 200°C.
3. In a medium bowl, combine the cheddar, Gouda, mozzarella, paprika, and cayenne pepper, distributing them evenly. Set aside 1/2 cup of the cheese mixture in a separate bowl. On a lightly floured work surface, roll the dough into a 20 x 14-inch rectangle. Spread the cheese mixture evenly over half the dough, starting with the shorter side, leaving a 1/4-inch border.
4. Spread the roasted vegetables evenly over the cheese. Roll the dough into a tight roll using the short side. Pinch the open edges to seal the filling inside and tuck them under the roll.
5. Transfer the roll to a parchment-lined baking sheet, brush the entire surface of the dough with beaten egg, and sprinkle with the reserved cheese mixture. Bake until golden brown and the cheese is golden brown on top, about 40 minutes.
6. Let the bread cool for 10 minutes. Cut it in half lengthwise, cut each half crosswise into 4 equal pieces, and serve warm.
   
   Note
   
   To make the dough easier to roll out and shape, refrigerate it for 10-15 minutes before working with it.