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Mushroom Cheese Stromboli

 Mushroom Cheese Stromboli
"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."
18 ServingsPrep: 20 min. Bake: 30 min.


  • 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


  • 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.
  • 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.

2 of 2

Mushroom Cheese Stromboli (continued)

Directions (continued)

  • Bake at 350° for 27-30 minutes or until golden brown. Slice and
  • serve warm. Yield: 36 slices.
Editor's Note: Bake stromboli may be frozen for up to 1 month.
Nutritional Facts: 1 serving (2 slices) equals 176 calories, 9 g fat (5 g saturated fat), 33 mg cholesterol, 431 mg sodium, 14 g carbohydrate, 1 g fiber, 9 g protein.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.