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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

16 ServingsPrep: 25 min. + rising Bake: 30 min.

Ingredients

2 loaves (1 pound each) frozen bread dough, thawed
2 eggs, lightly beaten
1/3 cup 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
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With Johnsonville Italian Sausage.
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1 package (3-1/2 ounces) sliced pepperoni
2 cups (8 ounces) shredded part-skim 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 the eggs, oil and seasonings. Brush over
dough to within 1/2 in. of edges; set remaining egg mixture aside.
Layer 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

2 of 2

Pepperoni Stromboli (continued)

Directions (continued)

egg mixture. Bake at 375° for 30-35 minutes or until lightly
browned. Let stand for 5-10 minutes before cutting. Yield: 2 loaves
(8 servings each).

Nutrition Facts: 1 serving (1 each) equals 268 calories, 17 g fat (6 g saturated fat), 64 mg cholesterol, 467 mg sodium, 16 g carbohydrate, 1 g fiber, 14 g protein.

Wine: Full-Bodied Red Wine: Enjoy this recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot or Syrah.