Mushroom Cheese Stromboli



36 servings



1/4 lb. fresh mushrooms, sliced
1 tbsp. butter or
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)


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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