Mushroom Cheese Stromboli

Name: Mushroom Cheese Stromboli
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: 36 slices.
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

"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."

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.

Editor's Note: Bake stromboli may be frozen for up to 1 month.

Nutrition Facts

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

Originally published as Mushroom Cheese Stromboli in Taste of Home February/March 1996

Reviews

My Review

Click stars to rate

Average Rating:

karen curnes

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:)
SELOGY

Jan 20, 2011

VERY GOOD, IT'S A MEAL BY ITSSELF. SELOGY
jean-mar

Dec 14, 2007

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