Stromboli

​1 package (3 pounds) frozen white bread dough, thawed
24 ounces shredded mozzarella cheese
24 ounces sliced pepperoni
2 teaspoons Italian seasoning
marinara or pizza sauce, warmed
 
1. Preheat oven to 375 degrees. Line two large cookie sheets with parchment paper and set aside.
 
2. Lightly dust counter with flour. Pat and press one loaf of dough into a flat disk, then, with a floured rolling pin, roll into a rectangle, approximately 10x16 inches. (It will need to fit lengthwise on your prepared pan.) Neatly layer one third of the pepperoni down the middle third of the dough, then top with one third of the cheese and sprinkle with Italian seasoning. Carefully fold each bare third of dough over filling and fold ends up to seal. Carefully place stromboli, seams down, onto prepared sheet. With a sharp knife, cut three small vents on top. Repeat with another loaf of dough.
 
3. Bake both pans, rotating between upper and lower racks, until bread is deep golden brown, about 25 minutes. While first two stromboli are baking, prepare final loaf with remaining dough and fillings. When first two are done, remove pans to racks to stand for about 10 minutes before slicing to serve with warmed marinara sauce.
 
4. Bake third stromboli during dinner; when cool, slice and store for another meal. Leftover stromboli is delicious hot or cold.
 
Revised November 2017