holland grills distributing cookbook table of contents page

PEPPERONI CHEESESTROMBOLI• ¼ lb• 1 Tbsp• 1 loaf (l lb)• 3 oz• 6 oz• ¼ lb• 1 cup• 1/3 cup• 1 Tbsp• ½ tsp• 1• ½ tsp• 2 – 3 shakesfresh Mushrooms, slicedbutter or margarinefrozen Bread Dough, thawedThinly sliced PepperoniThinly sliced Mozzarella CheeseThinly sliced Provolone Cheesegrated Parmesan CheesePizza SauceDried Parsley FlakesDried OreganoEgg YolkWatergrated Parmesan Cheese (optional)Preheat Holland Grill.In a skillet, sauté mushrooms in butter until tender, set aside.On a lightly floured board, roll dough into a 30-inch x 8 inchrectangle; cut into two 15-inch x 8 inch pieces. On the long sideof each piece, layer pepperoni, cheeses, mushrooms, pizzasauce, parsley and oregano. Fold over dough and pinch to seal.Combine egg and water in bowl; brush over edges and ends ofdough. With a sharp knife, cut five small steam vents in the topof each roll.Place on pre-heated Holland Grill. Sprinkle with Parmesancheese if desired. Bake for 25 – 30 minutes or until goldenbrown. Serve warm.Yield: 2 loaves5