Prep Time::20 mins
Cook Time::35 mins
Additional Time::30 mins
Total Time:: 1 hr 25 mins
Servings::4
Ingredients
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1 (1 pound) loaf frozen bread dough, thawed
2 eggs, yolks and whites separated, whites beaten
2 tablespoons grated Parmesan cheese
2 tablespoons vegetable oil
1 teaspoon dried parsley
1 teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon ground black pepper
5 slices pepperoni
5 slices Virginia baked ham
5 slices provolone cheese
2 teaspoons vegetable oil, or as needed
¼ cup chopped green bell pepper
¼ cup chopped onion
¼ cup sliced fresh mushrooms
1 teaspoon grated Parmesan cheese
¼ teaspoon Italian seasoning
Directions
Place thawed bread dough in a bowl in a warm area; let rise until doubled in size, 30 to 60 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
Spread dough into a large rectangle on the prepared baking sheet.
Combine egg yolks, 2 tablespoons Parmesan cheese, 2 tablespoons vegetable oil, parsley, oregano, garlic powder, and black pepper in a bowl; spread mixture onto dough. Top with pepperoni, ham, and provolone.
Heat 2 teaspoons vegetable oil in a skillet over medium heat. Add bell pepper, onion, and mushrooms; cook and stir until tender, 5 to 10 minutes. Spoon over provolone layer.
Roll dough around filling; place stromboli, seam side-down, onto the baking sheet. Brush stromboli top with beaten egg whites; sprinkle with 1 teaspoon Parmesan cheese and Italian seasoning.
Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.