Pepperoni Stromboli

(Recipe by Jim Starks)

1 pkg Pillsbury Hot Roll Mix
1-1/4 cups water
2 Tbsp vegetable oil

2 egg yolks
2 Tbsp vegetable oil
1 tsp dried oregano
1 tsp dried parsley
1/2 tsp garlic powder
1/2 tsp black pepper

2 Tbsp grated parmesan
12 oz grated mozzarella
12 oz sliced pepperoni

2 egg whites
sesame seeds & grated parmesan for sprinkling

1. Combine flour & yeast packets from Hot Roll Mix in a medium mixing bowl.

2. Stir in 1-1/4 cups warm water and 2 Tbsp vegetable oil, until dough forms a ball. Turn out onto floured surface and knead for 5 minutes. Cover with bowl and let dough rest for 15 minutes.

3. Roll dough into two 12-inch squares.

4. Mix together 2 eggs, 2 Tbsp oil, 1 tsp oregano, 1 tsp parsley, 1/2 tsp garlic powder, and 1/2 tsp black pepper in a small bowl. Brush over dough squares, leaving half inch margins at the edges.

5. Sprinkle each square with 1 Tbsp parmesan (approximately).

6. Cover each square with pepperoni, and then with mozzarella. Leave half inch margins at each side and 1 inch at the far edge.

7. Carefully and tightly roll each square like a jelly roll. Seal edges, and place seam down on greased baking sheet.

8. Brush each roll with egg white. Sprinkle with parmesan and sesame seeds for decoration.

9. Bake at 350 degrees Fahrenheit for approximately 30 minutes.

Serve with your favorite pasta sauce for dipping.