¼ lb. fresh mushrooms, sliced
1 Tblsp. Butter or margarine
1 loaf frozen bread dough
3 oz. thinly sliced pepperoni
6 oz. mozzarella, sliced
¼ lb. Guggisberg Swiss, sliced
1 c. grated Parmesan
1/3 c. spaghetti sauce
1 Tblsp. Dried parsley flakes
½ tsp. dried oregano
1 egg yolk
½ tsp. water
Instructions:
In a skillet, sauté mushrooms in butter until tender; set aside. On a lightly floured board, roll dough into a 30 x 8 in. rectangle; cut into two 15 x 8 in. pieces. On the long side of each piece, layer pepperoni, cheeses, mushrooms, sauce, parsley & oregano. Fold dough over and pinch to seal. Combine egg & water, brush over dough. With a sharp knife cut 5 small steam vents in top of each roll. Place on greased baking sheets. Sprinkle with Parmesan, if desired. Bake at 350º for 27 - 30 minutes or until golden brown. Slice & serve warm. Yield: 2 loaves.
Original Baby Swiss Cheese
Premium Swiss
