Ingredients
1 (1 pound) loaf frozen bread dough, thawed
1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons grated Parmesan cheese
2 tablespoons grated Parmesan cheese
2 tablespoons vegetable oil
2 tablespoons vegetable oil
2 egg yolks
2 egg yolks
1 teaspoon dried parsley
1 teaspoon dried parsley
1 teaspoon dried oregano
1 teaspoon dried oregano
½ teaspoon garlic powder
½ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon ground black pepper
5 slices pepperoni
5 slices pepperoni
5 slices Virginia baked ham
5 slices Virginia baked ham
5 slices provolone cheese
5 slices provolone cheese
2 teaspoons vegetable oil, or as needed
2 teaspoons vegetable oil, or as needed
¼ cup chopped green bell pepper
¼ cup chopped green bell pepper
¼ cup chopped onion
¼ cup chopped onion
¼ cup sliced fresh mushrooms
¼ cup sliced fresh mushrooms
2 egg whites
2 egg whites
1 teaspoon grated Parmesan cheese
1 teaspoon grated Parmesan cheese
¼ teaspoon Italian seasoning
¼ teaspoon Italian seasoning
Directions
Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Spread dough into a large rectangle on the prepared baking sheet.
Spread dough into a large rectangle on the prepared baking sheet.
Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
Mix 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, egg yolks, parsley, oregano, garlic powder, and black pepper together in a bowl; spread mixture onto dough. Top Parmesan mixture layer with pepperoni, ham, and provolone cheese.
Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
Heat 2 teaspoons vegetable oil in a skillet over medium heat; cook and stir green bell pepper, onion, and mushrooms in the hot oil until tender, 5 to 10 minutes. Spoon mixture over provolone layer.
Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.
Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.
Nutrition Facts (per serving)
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
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