Double Sausage Stromboli

• 1 pound bulk pork sausage
• 28 pepperoni slices, chopped
• 3/4 cup shredded mozzarella or cheddar cheese
• 1 package (16 ounces) hot roll mix
• 1 cup warm water (120u0b0 to 130u0b0)
• 2 tablespoons butter, softened
• 1 large egg, beaten
• 1 tablespoon dried oregano
• 1-1/2 teaspoons vegetable oil

1. In a large skillet, cook sausage over medium heat until no longer pink; add pepperoni. Drain well and pat dry with paper towels; stir in cheese and set aside.
2. In a large bowl, combine the contents of the roll mix and yeast packets; stir in the water, butter and egg until dough pulls away from side of bowl and holds together. Turn onto a lightly floured surface; knead until smooth and elastic, about 5 minutes. Cover and let rest for 5 minutes.
3. Pat dough into a greased 15x10x1-in. baking pan. Spread sausage mixture lengthwise down the center third of dough; sprinkle with oregano. Fold sides over filling; press edges lightly to seal. Cover and let rise until doubled, about 30 minutes.
4. Brush with oil. Bake at 375u0b0 for 20-25 minutes or until golden brown. Let stand for 5 minutes before cutting.

pork sausage, pepperoni, mozzarella, hot roll, warm water, butter, egg, oregano, vegetable oil

Taken from www.tasteofhome.com/recipes/double-sausage-stromboli/ (may not work)