Pepperoni Cheese Stromboli
Modified from Quick Cooking
***remember to get bread out of the freezer the night before!****
1/4 lb sliced mushrooms
1 small onion
1 small pepper
1 tbsp butter
1 loaf (1 lb) frozen bread dough (thawed)
2 oz sliced pepperoni
6 oz thinly sliced mozzarella
1/4 lb sliced Provolone cheese
1 cup grated Parmesan
1/2 cup spaghetti sauce
1 tsp parsley
1/2 tsp oregano
1 egg yolk
1/2 tsp water
Sauté mushrooms, onion, and pepper in butter. You can pick and choose your vegetables if you don't like all three. You can also pick and choose your cheese. I like the provolone and mozzarella, Ray prefers mozzarella and cheddar. Roll dough out into 30 in by 8 in rectangle (I've never gotten it this bit, but someone told me it was possible...) Cut in 2 16 in by 8 in pieces (I usually get one of these period). Along the long side of each layer pepperoni, cheese, veggies, spaghetti sauce, parsley and oregano. (I usually put the sauce on bottom, a little less messy - not much!). Fold dough and seal with combination of yolk and water. Brush over the entire shell. Make a few steam vents (or let the holes in the dough do it as usually happens to me...).
Sprinkle Parmesan on top.
Bake at 350 for 27-30 minutes, should be golden brown.