Stromboli

3 Tbl. Olive oil
1 egg
½ tsp. Oregano
½ tsp. Basil
2 tsp. Minced garlic
¼ tsp. Coarse black pepper
2 cans pizza dough (in the refrigerated case at grocery)
2 Tbl. Parmesan cheese
2 pkgs. (3 oz. Each) sliced pepperoni
12 ounces shredded mozzarella, divided
12 ounces pizza sauce, warmed

Preheat oven to 350.

In a bowl, mix olive oil, egg, oregano, basil, garlic and black pepper.

Unroll 1 pizza dough onto a 15x10-inch cookie sheet. Press the dough toward the corners until it covers the entire surface of the pan. Brush the dough with the egg/olive oil mixture. Sprinkle Parmesan on top.

Make a row of pepperoni slices (slightly overlapping) along the length of the dough, 1-1/2 inches in from the edge. Sprinkle with about 3 ounce of the mozzarella cheese.

Grasp the near corners of the dough and pull it over the top of the cheese and pepperoni. Prepare another line, of pepperoni and cheese along the edge of the overlap. Then pull the far edges of the dough toward yourself. Tuck the overlap of dough under the near edge. Pinch the ends to seal.

Repeat this process with the other roll of dough.

Use the remaining egg/olive oil mixture to brush the outside of the strombolis.

Place the strombolis on a lightly greased baking sheet and position on the oven's center rack. Bake 25-28 min. Let cool 5 min. before slicing.

Serve with warm pizza sauce on the side for dipping. Makes 4-6 servings.