Here is my Stromboli Fatty - The Judge's Choice in the Aug-Sept Throw-down: Started with the traditional bacon weave Rolled out a pound of Italian style sausage Filled it with baby portabella mushrooms, chopped green bell pepper, diced red onions, fontina cheese, and mozzarella. Rolled up and ready for the smoker Here is the fatty post smoke. 250 degrees for three hours Rolled out my pizza dough and proceeded to wrap the fatty. Once it was rolled I egg washed it to help it brown The fatty all nice and golden brown out of the oven. Baked at 400 degrees for 20 minutes. Sliced open and ready to eat! Served up with a side of marinara sauce. This thing was really good. The only change I will make next time is to do a 50/50 mixture of sausage and ground beef.