Mushroom Cheese Stromboli Recipe

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Mushroom Cheese Stromboli Recipe
Mushroom Cheese Stromboli Recipe photo by Taste of Home
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Mushroom Cheese Stromboli Recipe

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Publisher Photo
"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."
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.
MAKES:
18 servings
TOTAL TIME:
Prep: 20 min. Bake: 30 min.

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

In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30x8-in. rectangle; cut into two 15x8-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. 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.
Originally published as Mushroom Cheese Stromboli in Taste of Home February/March 1996, p64

Nutritional Facts

2 slices: 176 calories, 9g fat (5g saturated fat), 33mg cholesterol, 431mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 9g protein.

  • 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
  1. In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30x8-in. rectangle; cut into two 15x8-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.
Editor's Note: Bake stromboli may be frozen for up to 1 month.
Originally published as Mushroom Cheese Stromboli in Taste of Home February/March 1996, p64

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Reviews forMushroom Cheese Stromboli

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karen curnes User ID: 3182416 200585
Reviewed Jan. 20, 2013

"Everybody loves this recipe. I make it for the Super Bowl, potlucks, and supper. It is always a big hit. Super yummy:)"

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SELOGY User ID: 5707243 5431
Reviewed Jan. 20, 2011

"VERY GOOD, IT'S A MEAL BY ITSSELF. SELOGY"

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jean-mar User ID: 2693059 15639
Reviewed Dec. 14, 2007

"This is the most amazing recipe! Absolutely delicious! I've been making it for years! People just love it!"

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