Mushroom Cheese Stromboli |
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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 18 |
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I got the recipe for this hearty crowd-pleaser from a friend, reports field editor Patty Kile of Elizabethtown, Pennsylvania. We find it especially delicious since our state is well known for its wonderful fresh mushrooms. Ingredients:
1/4 pound fresh mushrooms, sliced |
1 tablespoon butter |
1 loaf (1 pound) frozen bread dough, thawed |
3 ounces thinly sliced 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 flakes |
1/2 teaspoon dried oregano |
1 egg yolk |
1/2 teaspoon water |
additional parmesan cheese, optional |
Directions:
1. In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30-in. x 8-in. rectangle; cut into two 15-in. x 8-in. pieces.
2. 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.
3. Place on greased baking sheets. Sprinkle with Parmesan if desired. Bake at 350° for 27-30 minutes or until golden brown. Slice and serve warm. Yield: 36 slices.
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