Wednesday, May 4, 2011

Mushroom Cheese Stromboli


8 oz. fresh mushrooms, sliced
1 T. butter
2 loaves (1 lb.) frozen bread dough, thawed
6 oz. thinly sliced pepperoni
12 oz. shredded mozzarella
8 oz. thinly sliced Provalone
1 c. grated Parmesan
2/3 c. spaghetti sauce

In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured surface, roll dough into two 30-in. X 8-in. rectangles; cut each in half to make four

16-in. X 8-in. rectangles. On the long side of each piece, layer pepperoni, cheeses, mushrooms, and sauce. Fold dough over and pinch to seal. With a sharp knife, cut five small steam vents in the top of each roll. Place on two cookie sheets. Bake at 350 degrees for 27-30 minutes or until golden brown. Baked stromboli may be frozen up to a month.

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