Lunch: Meat and Veggie Stromboli

Recipe by Christine Sickeri I got this recipe from a friend of a friend. It is so easy to make and can be customized to your liking by adding any of your favorite meats and/or veggies.

Ingredients

1 (1 pound) loaf frozen bread dough, thawed
2 tablespoons grated Parmesan cheese
2 tablespoons vegetable oil
2 egg yolks
1 teaspoon dried parsley
1 teaspoon dried oregano
1/2 teaspoon garlic powder
1/4 teaspoon ground black pepper
5 slices pepperoni
5 slices Virginia baked ham
5 slices provolone cheese
2 teaspoons vegetable oil, or as needed
1/4 cup chopped green bell pepper
1/4 cup chopped onion
1/4 cup sliced fresh mushrooms
2 egg whites
1 teaspoon grated Parmesan cheese
1/4 teaspoon Italian seasoning

Instructions

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.
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.
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.
Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.

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