Stromboli Bread and Whole Wheat Rosemary Ham and Swiss Bread

In a large mixing bowl let sit 5 min:
3/4 cup warm water
2 tsp active dry yeast
1-1/2 tbsp sugar (or honey)

Add:
1 cup whole wheat flour (2 cups ww flour)
2 cups all purpose flour (1 cup white flour)
3 TBSP melted butter
1/2 cup warm milk
1 tsp salt

Other ingredients you will need:
1 pkg of pepperoni or 10″ stick pepperoni, thinly sliced 
2 c shredded mozzarella cheese (6+ slices Swiss cheese)
2 pkg fresh mushrooms sliced and steamed or 1 can sliced mushrooms, drained
1 egg
1 tsp oregano (rosemary for the Ham and Swiss no Basil)
1 tsp basil

Mix until dough formed and kneed (or use bread maker on dough setting) until dough is NOT sticky to the touch.  You may need to add more flour. You do NOT need to let the dough rise. 

Preheat your oven to 375F.

Place dough on counter and roll into a large rectangle that will fit on your baking sheet. Beat the egg with the oregano and basil.  Brush half of the egg wash on the edges of the bread (optional).

Place a layer of pepperoni down the center of the bread (4-5 slices of pepperoni wide).
Place shredded cheese on top of pepperoni.
Evenly distribute the mushrooms on top of the cheese. Place another layer of pepperoni over the mushrooms if desired.

Pinch the sides and ends of the bread together to seal the pepperoni, cheese, and mushrooms inside.
Flip the bread over onto a GREASED baking sheet.  Brush the top with the remaining egg wash.

Bake 25 minutes.

You can also add black olives to this or any other pizza favorite.
Whole Wheat, Rosemary, Ham and Swiss with mushrooms

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