Ingredients
1/4 pound fresh mushrooms, sliced1 tablespoon butter1 loaf (1 pound) frozen bread dough, thawed3 ounces thinly sliced pepperoni6 ounces thinly sliced mozzarella cheese1/4 pound thinly sliced Provolone cheese1 cup grated Parmesan cheese1/3 cup spaghetti sauce1 tablespoon dried parsley flakes1/2 teaspoon dried oregano1 egg yolk1/2 teaspoon waterAdditional Parmesan cheese, optional
Preparation
In a skillet, saute mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30x8-in. rectangle; cut into two 15x8-in. 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° for 27-30 minutes or until golden brown. Slice and serve warm.
