Easy Stromboli

1 loaf frozen bread dough, thawed
2 eggs, separated
2 T. oil
1/2 tsp. dried oregano
1 tsp. dried parsley
1/2 tsp. garlic powder
1/4 tsp. pepper
4 oz. pkg. sliced pepperoni
8 oz. pkg. shredded mozzarella
1 T. grated Parmesan cheese

Roll out bread dough into a 12x15" rectangle; set aside. Combine egg yolks, oil, and spices; spread over dough. Arrange pepperoni and cheeses on top. Roll up; place seam-side down on a baking sheet. Brush with egg whites; bake at 350 for 30-40 minutes. Let stand 15 minutes before slicing. Serve with warm garlic butter or pizza sauce for dipping. Makes 8 servings.

We all love this recipe, and have experimented with different toppings, such as chopped veggies, Italian sausage, and Hawaiian (ham and pineapple - although for that one I leave out the oregano). In my oven, the stromboli is done after about 25 minutes, so watch it carefully.

Also, the trickiest part about this recipe is sealing the edge of the bread dough to prevent the toppings leaking out. I've tried moistening the edges with water, pressing with a fork, etc. Anyone have any ideas for this, or should I just get used to it? :)

This is one of the dishes I'm bringing to the cooking co-op I do with Megan, where we assemble and freeze dinners for each other. For this purpose, I followed the above directions, including baking (as I didn't want to re-freeze unbaked dough). But I left it slightly underbaked, so it won't get too brown when we take it out of the freezer and bake it again. I wrapped the stromboli tightly in aluminum foil, followed by Glad Press 'n Seal, and froze it. Megan or Joy, feel free to leave feedback on how it turns out when you do bake it!