Pepperoni & Mushroom Stromboli
When a recipe like Pepperoni & Mushroom Stromboli calls for shredded mozzarella, buy the mozzarella in block form and shred it yourself. You will save up to 50 percent of the cost, and everyone will enjoy the fresher flavor of the cheese.
1 (16-ounce) loaf frozen bread dough, thawed
2 eggs. separated
1 Tbsp Parmesan cheese
1/2 tsp garlic powder
1 tsp chopped fresh oregano
2 Tbsp olive oil
4 oz pepperoni, sliced
4 oz shredded mozzarella cheese
4 slices boiled ham
1/2 cup pickled pepper rings
1 (4-ounce) can mushrooms, drained
1 (14-ounce) jar pizza sauce
Preheat oven to 350°F. Press and fit dough evenly in a jelly roll pan.
Combine egg yolks, Parmesan, garlic powder, oregano and olive oil in a small bowl. Spread over dough.
Layer pepperoni, mozzarella, ham, pepper rings and mushrooms over dough. Roll dough from long end, jelly-roll style, to enclose filling. Place seam side down on pan.
Lightly beat egg whites in a small bowl. Brush over dough. Bake until stromboli is browned, about 35 minutes. Heat pizza sauce; serve with stromboli for dipping.
Pepperoni & Mushroom Stromboli tip: To easily separate the yolk from the white part of an egg, make sure the eggs are very cold.