Wednesday, April 2, 2008

Cheesy Pepperoni Stromboli

I usually make two of these at a time so we can enjoy more throughout the week..if there’s any left!

1 loaf frozen bread dough (usually come in pack of 3)
Italian seasoning; or dried basil, oregano and thyme
4-6 oz. shredded mozzarella cheese
1-2 oz. pepperoni slices, optional
1/8 cup Parmesan cheese, separated
1 egg

Thaw dough according to directions. When ready to handle, place dough on greased foil-lined cookie sheet. Flatten and stretch dough to about the size of the cookie sheet…or as far as possible to each of its sides. Sprinkle dough with a scant covering of herbs, pepperoni, mozzarella cheese and 1/8 cup Parmesan cheese, leaving a 2-inch border of bare dough. Fold bottom third of dough over the middle section, then fold the top third of dough over middle and bottom sections. Seal all edges by pinching dough together. Turn dough over on cookie sheet so pinched edges are down; roll end edges under dough slightly. Using a sharp knife, make diagonal slits in the loaf every 1-1/2 inches or so. Let rest for 10 minutes. Brush top and sides with beaten egg. Bake at 350 degrees for 20 minutes…or until golden brown.

Variation: Add…
1/3 lb. ground Italian sausage, browned