I made a pot of white bean and ham soup a couple days ago so I’ve served that the past two nights. First night with grilled homemade olive sourdough bread and last night with frozen Stromboli. It looked so good on the box!
1. Place each loaf of bread dough in a greased large bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 45 minutes.
2. Preheat oven to 375°. Punch dough down. Roll each loaf into a 15x12-in. rectangle.
3. In a small bowl, combine eggs, oil and seasonings. Brush over dough to within 1/2 in. of edges; set remaining egg mixture aside. Layer beef, pepperoni, cheeses and onion on dough to within 1/2 in. of edges. Roll up, jelly-roll style, beginning with a long side. Seal the edges well.
4. Place seam side down on greased baking sheets. Brush with remaining egg mixture. Bake 30-35 minutes or until lightly browned. Let stand 5-10 minutes before cutting. Yield: 2 Stromboli (8 servings each).