Mushroom Cheese Stromboli
|Fresh mushrooms||1⁄4 Pound, sliced|
|Frozen bread dough||1 Pound, thawed (1 Loaf)|
|Thinly sliced pepperoni||3 Ounce|
|Thinly sliced mozzarella cheese||6 Ounce|
|Provolone cheese||1⁄4 Pound, thinly sliced|
|Grated parmesan cheese||1 Cup (16 tbs)|
|Spaghetti sauce||1⁄3 Cup (5.33 tbs)|
|Dried parsley flakes||1 Tablespoon|
|Dried oregano||1⁄2 Teaspoon|
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.
Bake at 350° for 27-30 minutes or until golden brown.