----- Now You're Cooking! v4.20 [Meal-Master Export Format]
       Title: Mushroom Cheese Stromboli
  Categories: appetizers
       Yield: 36 servings
     1/4 lb fresh mushrooms; sliced
       1    butter or margarine
       1    frozen bread dough; thawed
       3 oz pepperoni; thinly sliced
       6 oz mozzarella cheese; thinly
     1/4 lb Provolone cheese; thinly
       1 c  grated Parmesan cheese
     1/3 c  spaghetti sauce
       1    dried parsley flakes
     1/2 ts dried oregano
       1    egg yolk
     1/2 ts water
            Additional Parmesan cheese
   In a skillet, saut mushrooms in butter until tender; set
   aside. On a lightly floured board, roll dough into a 30x8
   rectangle; cut into two 16x8 pieces. On the long side of
   each piece, layer pepperoni, cheeses, mushrooms, spaghetti
   sauce, parsley and oregano. Fold over dough and pinch to
   seal. Combine egg and water; brush over edges and ends of
   dough. With a sharp knife, cut five small steam vents in the
   top of each roll. Place on greased baking sheets. Sprinkle
   with Parmesan if desired. Bake at 350 degrees for 27-30
   minutes until golden brown. Slice and serve warm.
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   Contributor:  TASTE OF HOME - FEB/MARCH 1996
   Preparation Time:  0:00