Meat and Veggie Stromboli

Ingredients

• 1 pound bread dough frozen thawed
• 1 teaspoon parsley dried
• 2  egg whites 
• 2  egg yolks 
• 0.3 cup mushrooms fresh sliced
• 0.5 teaspoon garlic powder 
• 0.3 cup bell pepper green chopped
• 0.3 teaspoon ground pepper black
• 5 slices virginia baked ham 
• 0.3 teaspoon penzey's southwest seasoning italian
• 0.3 cup onion chopped
• 1 teaspoon oregano dried
• 1 teaspoon parmesan cheese grated
• 5 slices pepperoni 
• 5 slices provolone cheese 
• 2 tablespoons vegetable oil 
• 2 teaspoons vegetable oil or as needed

Equipment

• bowl
• frying pan
• baking sheet
• oven

Directions

1. Place thawed bread dough in a bowl in a warm area and let rise until doubled in size, 30 to 60 minutes.
2. Preheat oven to 350 degrees F (175 degrees C). Grease a baking sheet.
3. Spread dough into a large rectangle on the prepared baking sheet.
4. 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.
5. 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.
6. Roll dough around the filling and place stromboli, seam side-down, onto the baking sheet.
7. Brush the top of stromboli with egg whites; sprinkle 1 teaspoon Parmesan cheese and Italian seasoning over stromboli.
8. Bake in the preheated oven until dough is golden brown, 30 to 40 minutes.