Mushroom Cheese Stromboli
TOTAL TIME: Prep: 20 min. Bake: 30 min.
YIELD: 36 slices.
"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
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1/4 pound fresh mushrooms, sliced
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1 tablespoon butter
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1 loaf (1 pound) frozen bread dough, thawed
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3 ounces thinly sliced pepperoni
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6 ounces thinly sliced mozzarella cheese
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1/4 pound thinly sliced Provolone cheese
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1 cup grated Parmesan cheese
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1/3 cup spaghetti sauce
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1 tablespoon dried parsley flakes
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1/2 teaspoon dried oregano
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1 egg yolk
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1/2 teaspoon water
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Additional Parmesan cheese, optional
Directions
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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.
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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.
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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.
Nutrition Facts
2 slices: 176 calories, 9g fat (5g saturated fat), 33mg cholesterol, 431mg sodium, 14g carbohydrate (2g sugars, 1g fiber), 9g protein.
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