Pepperoni Stromboli
I've made this many times when friends and family come over to watch football and basketball games. This sandwich always satisfies the huge appetites we build up cheering for our teams. - Shelley Banzhaf, Maywood, Nebraska
SERVINGS
|
16
|
CATEGORY
|
Main Dish
|
METHOD
|
Baked
|
PREP |
25 min. |
COOK
|
30 min.
|
TOTAL
|
55 min.
|
INGREDIENTS
- 2 loaves (1 pound each) frozen bread dough, thawed
- 2 eggs, beaten
- 1/3 cup Crisco® Light Olive Oil
- 1/2 teaspoon each garlic powder, salt and pepper
- 1/2 teaspoon ground mustard
- 1/2 teaspoon dried oregano
- 1 pound ground beef, cooked and drained
- 1 package (3-1/2 ounces) sliced pepperoni
- 2 cups (8 ounces) shredded mozzarella cheese
- 1 cup (4 ounces) shredded cheddar cheese
- 1 small onion, chopped
DIRECTIONS
Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15-in. x 12-in. rectangle.
In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 3757° for 30-35 minutes or until lightly browned. Let stand for 5-10 minutes before cutting. Yield: about 16 servings.