Mushroom cheese stromboli
36 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | pounds | Fresh mushrooms; sliced |
| 1 | tablespoon | Butter or margarine |
| 1 | Loaf frozen bread dough; thawed | |
| 3 | ounces | Pepperoni; thinly sliced |
| 6 | ounces | Mozzarella cheese; thinly sliced |
| ¼ | pounds | Provolone cheese; thinly sliced |
| 1 | cup | Grated parmesan cheese |
| ⅓ | cup | Spaghetti sauce |
| 1 | tablespoon | Dried parsley flakes |
| ½ | teaspoon | Dried oregano |
| 1 | Egg yolk | |
| ½ | teaspoon | Water |
| Additional parmesan cheese; | ||
| Optional | ||
Directions
In a skillet, saut mushrooms in butter until tender; set aside. On a lightly 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 degrees for 27-30 minutes until golden brown. Slice and serve warm.
Submitted to RecipeLu List by Ruth <pookypook@...> by PookyPook <PookyPook@...> on Jan 24, 1998.
Recipe by: TASTE OF HOME - FEB/MARCH 1996 Converted by MM_Buster v2.0l.