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Mushroom Cheese Stromboli
1/4 lb. fresh mushrooms, sliced
1 T. butter or margarine
1 loaf frozen bread dough, thawed
3 oz. thinly sliced pepperoni
6 oz. thinly sliced mozzarella cheese
1/4 lb. thinly sliced provolone cheese
1 cup grated Parmesan cheese
1/3 cup spaghetti sauce
1 T. dried parsley flakes
1/2 tsp. dried oregano
1 egg yolk
1/2 tsp. water
Additional Parmesan cheese, optional
In a skilled saute mushrooms in butter until tender; set aside.
On a lightly floured board, roll dough into about a 30x8 inch rectangle; cut into two 15x8 inch pieces.
On the long side of each, layer pepperoni, cheeses, mushrooms, spaghetti sauce, parsley and oregano. Combine egg yolk and water. Brush edges of dough. Fold over dough and pinch to seal.
With a sharp knife, cut small steam vents in top of each roll.
Place on greased baking sheet. Sprinkle with additional cheese if desired. Allow to rest for 15 minutes. Bake 350° for 27-30 minutes or until golden brown. Slice and serve warm. Baked stromboli may be frozen for up to one month.
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