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Mushroom Cheese Stromboli Recipe

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This recipe for Mushroom Cheese Stromboli, by , is from Enos and Amanda Yoder, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Tonya Upperman
Added: Friday, March 31, 2006


1/4 lb fresh sliced mushrooms
1 Tbsp. margarine
1-1 lb loaf frozen bread dough, thawed
3 oz thinly sliced pepperoni
6 oz thinly sliced mozzarella cheese
1/4 lb thinly sliced provolone cheese
1 cup parmesan cheese
1/3 cup spaghetti sauce
1 Tbsp. dried parsley
1/2 tsp dried oregano
1 egg yolk
1/2 tsp water

In a skillet, saute mushrooms in butter, until tender, set aside. On a lightly floured surface, roll dough into a 30x8 rectangle, cut into two 16x8" pieces. On the long side of each piece, layer pepperoni, cheeese, mushrooms, spaghetti sauce, parsley and oregano. Fold over dough and pinch to seal. Combine egg yolk and water, brush over edges and ends of dough. With a sharp knife cut 5 small stem vents in top of each roll. Place on greased baking sheets. Sprinkle with parmesan cheese. Bake at 350 for 27-30 minutes or until golden brown.




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