Mushroom Cheese Stromboli

• 1/4 pound fresh mushrooms, sliced
• 1 tablespoon butter
• 1 loaf (1 pound) frozen bread dough, thawed
• 3 ounces thinly sliced pepperoni
• 6 ounces thinly sliced mozzarella cheese
• 1/4 pound thinly sliced Provolone cheese
• 1 cup grated Parmesan cheese
• 1/3 cup spaghetti sauce
• 1 tablespoon dried parsley flakes
• 1/2 teaspoon dried oregano
• 1 egg yolk
• 1/2 teaspoon water
• Additional Parmesan cheese, optional

1. 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.
2. 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.
3. Place on greased
4. . Sprinkle with Parmesan if desired. Bake at 350u0b0 for 27-30 minutes or until golden brown. Slice and serve warm.

mushrooms, butter, bread, pepperoni, mozzarella cheese, provolone cheese, parmesan cheese, spaghetti sauce, parsley flakes, oregano, egg yolk, water, parmesan cheese

Taken from www.tasteofhome.com/recipes/mushroom-cheese-stromboli/ (may not work)