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.