Pepperoni Stromboli

Robyn Thompson

2 loaves (1 lb each) frozen bread dough (thawed)
2 eggs, beaten
1/3 cup olive or vegetable oil
1/2 tsp each garlic powder, salt and pepper
1/2 tsp ground mustard and oregano
1 lb hamburg, cooked, drained
1 pk (3 1/2oz) sliced pepperoni
2 cups shredded mozzarella cheese
1 cup shredded cheddar cheese
1 small onion, chopped

Place each bread loaf in greased bowl, turn to coat tops. Cover and let rise until double in size. Punch down. Roll each out onto 15” x 12” rectangle.

Next, combine eggs, oil and seasonings, brush over dough, within 1/2” of sides. Set remaining egg mixture aside.

Roll up lengthwise jelly roll style. Seal edges well. Place seam side down on greased baking sheets. Brush remaining egg mixture over top of sides. Bake at 375 for 30-35 minutes or until golden brown. Let stand 5-10 miutes

Yields about 16 servings)

I like to add extra cheese and salsa sauce to moisten this up. Its like a large pizza wrap this way.