Mushroom Pepperoni Stromboli

Another recipe I made long before I was blogging and thought I should revisit.  I modified it a bit to make a faster version, as I ended up with less time on my hands than expected.  It turned out very good, I must say!  9/10.  I plan to make it again, of course--only next time, will try with the pizza dough I make in the bread machine.

Link to original recipe: https://www.tasteofhome.com/recipes/mushroom-cheese-stromboli/

Ingredients:

around 1 lb. pizza dough (I used this Pillsbury dough instead)
homemade pizza sauce
1 small can mushroom stems and pieces, drained
5 slices Provolone
30 slices pepperoni
5 slices Mozzarella
1 egg yolk
1 tsp. water

Instructions:

1. Heat oven to 400°F.

2. Divide dough in half, then stretch and shape each piece into a long rectangle. (the other half of this long rectangle is off-camera)

3. Coat half with a layer of pizza sauce, followed by a layer of mushrooms and a layer of Provolone (only use half of each, as you will be making 2 stromboli).

4. Top with a layer of pepperoni, then a layer of Mozzarella, and a coating of pizza sauce.

5. Fold the remaining half of the dough to cover the toppings.  Fold and pinch the other edges to make a sealed pocket.  Cut some small slits in the top layer of dough (for ventilation).  Repeat process for second stromboli.

6.  Combine the egg yolk and water in a small bowl to make an egg wash.  Brush the egg wash the top of each stromboli.

7. Place on a baking sheet and bake for 22-30 min, depending on how done you like your crust (I went 23, I think).  Enjoy!  (Note: the dough came with the parchment, so I left it that way.)