Mushroom Cheese Stromboli
1/4 pound fresh mushrooms, sliced
1 tablespoon butter
1 loaf (1 pound) frozen bread dough, thawed
3 ounces thinly slice pepperoni
6 ounces thinly sliced mozzarella cheese
1/4 pound thinly sliced Provolone cheese
1 cup grated Parmesan cheese
1/3 cup spaghetti sauce
1 tablespoon dried parsley
1/2 teaspoon dried oregano
1 egg yolk
1/2 teaspoon water
Additional Parmesan cheese, optional
In a skillet; sauté mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30 inch x 8 inch rectangle; cut in two 16 inch x 8 inch 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. Bake at 350°F for 27 to 30 minutes or until golden brown. Slice and serve warm.
Yield: 36 slices
