Mushroom Cheese Stromboli

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Title: Mushroom Cheese Stromboli
Categories: appetizers
Yield: 36 servings

1/4 lb fresh mushrooms; sliced
1 butter or margarine
1 frozen bread dough; thawed
3 oz pepperoni; thinly sliced
6 oz mozzarella cheese; thinly
-sliced
1/4 lb Provolone cheese; thinly
-sliced
1 c grated Parmesan cheese
1/3 c spaghetti sauce
1 dried parsley flakes
1/2 ts dried oregano
1 egg yolk
1/2 ts water
Additional Parmesan cheese
optional

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.




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Contributor: TASTE OF HOME - FEB/MARCH 1996
Preparation Time: 0:00
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