-Mushrooms -Garlic -Butter -Salt and Pepper -Pizza Dough -Provolone -Pepperoni Slices -Shredded Mozzarella
-Olive Oil -Grated Parmesan -Italian Seasoning -Garlic Powder
Preheat the oven to 400ºF. Slice mushrooms, then add them to a skillet with butter and a pinch of salt and pepper.
Sauté the mushrooms over medium heat until they begin to release their water. Add the minced garlic and continue to sauté until all of the liquid in the skillet has evaporated from the skillet.
Roll one large pizza dough out into a rectangle about 10×14 inches.
Top the dough with sliced provolone (I used six slices) and the sautéed mushrooms. You’ll want to leave about one inch around three of the sides, and slightly more room on one of the long sides. That will be the last side to roll so you’ll need some extra empty space to keep it closed.
Add any remaining toppings. I added about pepperoni and shredded mozzarella, again, staying about one inch away from the edges.
Begin to roll the stromboli, starting on one of the long edges and rolling toward the edge that had extra empty space. Make sure the seam is facing down when you finish rolling. Tuck both ends of the roll under to keep the ends closed.
Make the seasoned oil for topping the stromboli by stirring together olive oil, grated Parmesan, Italian seasoning, and garlic powder.
Place the rolled stromboli on a parchment-lined baking sheet with the seam sides down. Pour the seasoned oil over top then spread it over the surface of the stromboli. Use a sharp knife to slice some slits in the top of the stromboli, about an inch apart. This is where you’ll cut it into slices after baking.
Bake the stromboli in the preheated 400ºF oven for about 25 minutes or until it’s well browned on the surface and cheese is bubbling through the slits. Slice and serve!