Stromboli

Every couple of weeks, my friends and I get together for a cooking club. We browse over a collection of recipes, select one for that month, and then make enough to share one with each club member. This get together, one of my friends chose the pepperoni stromboli. My family will love any recipe that includes pepperoni, so I knew this would be a hit. I enjoyed it because I used a frozen whole wheat bread loaf, rather than the refrigerated crescent roll dough that many recipes like this call for.

I modified the recipe to fit with what my family enjoys most - below is my recipe for pepperoni stromboli!

1 frozen bread dough loaf - I like whole wheat
1 T. grated Parmesan cheese
1 T. dried parsley
1 T. dried oregano
1/2 tsp garlic powder
1/4 tsp black pepper
8 oz package pepperoni
2 C. cups shredded mozzarella
1/4 C. sliced mushrooms
1/4 C. chopped onion
1/4 C. diced green pepper
1/4 C sliced black olives
15 oz. can of pizza sauce
1 egg, beaten

Preheat oven to 350. On a greased baking sheet, roll out thawed dough into a 15 X 10 in rectangle. In a small bowl, combine spices with 1/2 egg mixture. Spread the egg/spice mixture all over the dough rectangle. Next, top with pepperoni and toppings. Roll up, jelly-roll style, starting with long side.  Pinch seam to seal and tuck ends under. Place seam side down and brush with reserved beaten egg. Top with a little more mozzarella cheese. Bake for 25 - 30 minutes or until golden brown. I serve sliced loaf with warmed pizza sauce for dipping.