BEST STROMBOLI RECIPES RECIPES

Steps:

• Heat oven to 350°F. Line cookie sheet with cooking parchment paper or baking mat.
• Unroll 1 can (8 oz) Pillsbury™ refrigerated crescent dough sheet on cookie sheet. Using hands, spread dough evenly. Sprinkle 1 cup shredded mozzarella cheese (4 oz) over dough, leaving 1/2-inch border around edges.
• Place 40 slices pepperoni in rows over cheese. Fold short end of dough just over edge of pepperoni. Starting at the long end, roll dough, pinching to seal. Place seam side down on cookie sheet.
• Mix 1 egg with 1 tablespoon water. Brush egg mixture over dough (you will have egg leftover).
• Mix 1 tablespoon grated Parmesan cheese and 3/4 teaspoon Italian seasoning. Sprinkle evenly over dough.
• Bake 14 to 18 minutes or until golden brown. Cut into 2-inch pieces; serve with pizza sauce or marinara sauce for dipping.

Steps:

• In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough. , Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. , Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. , Bake at 400° for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.