Mushroom Cheese Stromboli Recipe
By Larry Colvin from Brookfield, IL
1 ounce bacon (about 1 ½ slices), chopped
1 ½ pounds cremini, shiitake (stemmed) and Portobello mushrooms, cut into 1/4-inch slices
2 medium cloves garlic, minced
1 ½ teaspoons chopped fresh rosemary
¼ teaspoon salt
Freshly ground pepper to taste
¼ cup dry white wine
1 package rolled pizza crust
4 tsp tomato sauce
1 cup shredded fontina cheese
½ cup shredded mozzarella cheese
1. Preheat oven to 425.
2. Cook bacon in a large skillet over medium heat, about 4 minutes. Add mushrooms, garlic, rosemary, salt and pepper and cook, 8 to 10 minutes. Pour in wine and cook until most of the liquid has evaporated. Set aside.
3. Unroll pizza crust and press into rectangle on lightly greased cookie sheet. Spread tomato sauce on dough and layer with fontina cheese, mushroom mixture and mozzarella cheese in the center third of the dough. Gently fold dough over mixture to create a log. Pinch edges to seal.
4. Bake roll in oven for 15-20 minutes or until golden brown. Let cool for 15 minutes before slicing.