Mushroom Cheese Stromboli
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Ingredients
| 1/4 lb. | fresh mushrooms, sliced | | 1 tbsp. | butter or | | margarine | | 1 loaf | frozen bread dough, thawed | | 3 oz. | pepperoni, thinly sliced | | 6 oz. | mozzarella cheese, thinly sliced | | 1/4 lb. | provolone cheese, thinly sliced | | 1 cup | grated Parmesan cheese | | 1/3 cup | spaghetti sauce | | 1 tbsp. | dried parsley flakes | | 1/2 tsp. | dried oregano | | 1 | egg yolk | | 1/2 tsp. | water | | Additional Parmesan cheese (optional) |
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Instructions
In a skillet, sauté mushrooms in butter until tender; set aside. On alightly floured board, roll dough into a 30x8 rectangle; cut into two 16x8 pieces. On the long side of each piece, layer pepperoni, cheeses, mushrooms, spaghetti sauce, parsley and oregano. Fold over dough and pinch to seal. Combine egg and water; brush over edges and ends of dough. With a sharp knife, cut five small steam vents in the top of each roll. Place on greased baking sheets. Sprinkle with Parmesan if desired. Bake at 350°F for 27-30 minutes until golden brown. Slice and serve warm.
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