"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pepperoni Stromboli Recipe

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This recipe for Pepperoni Stromboli, by , is from Atlantic & Arlington Ward Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Nikki Hope - Arlington Ward
Added: Monday, March 31, 2008


2 loaves (1 pound each) frozen bread dough, thawed
2 eggs, beaten
1/3 cup olive or vegetable oil
teaspoon each garlic powder, salt and pepper
teaspoon ground mustard
teaspoon dried oregano
1 pound ground beef, cooked and drained
1 package sliced pepperoni
2 cups mozzarella cheese
1 cup cheddar cheese
1 small onion, chopped

Place each loaf of bread dough in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes. Punch down. Roll each loaf into a 15in x 12 in rectangle. In a bowl, combine eggs, oil and seasonings. Brush over dough to within inch of edges; set remaining egg mixture aside. Arrange beef, pepperoni, cheeses and onion on dough to within inch of edges. Roll up , jelly roll style, beginning with a long side. Seal the edges well. Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake at 375 degrees for 30-35 min. or until lightly browned. Let stand for 5-10 minutes before cutting.




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