Pepperoni Pizza Danish With Sautéed Portabella Mushrooms

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• 1 tablespoon olive oil
• 1 garlic clove, minced
• 2 tablespoons red onions
• 4 large slice portabella mushrooms
• 1 dash salt and pepper
• 1 (11 ounce) can pillsbury refrigerated crusty french loaf
• 4 ounces sour cream
• 1 (14 ounce) jar pizza sauce, divided
• 2 1/2 ounces pepperoni slices (about 15 slices)
• 1 1/2 cups grated mozzarella cheese
• 1 egg yolk, with 1 tsp. water
• parsley (to garnish)

Recipe

• 1 1. preheat oven to 375 degrees.
• 2 2. in a sauté pan over low heat, add olive oil, garlic, onions, mushrooms, salt and pepper. saute' mushrooms about 7 minutes, turning once. set aside.
• 3 3. gently unroll refrigerated french loaf onto a greased cookie sheet, working lengthwise. using a pastry brush, add sour cream and ½ pizza sauce to middle of dough, leaving 1 inch at the short ends uncovered for closing. spread out evenly. add mushroom mixture, pepperoni and cheese.
• 4 4. to close dough, fold in the 1 inch of dough on the left and right. pull top dough over 1/3rd of filling and then bottom dough over top dough. pinch the sides to make sure they are closed.
• 5 5. cut 6 slits at an angle about 2 inches apart along dough. to make egg wash, whisk egg yolk with water. using pastry brush, cover entire loaf. sprinkle loaf with parsley.
• 6 6. bake for 20 minutes in a preheated 375 degree oven or until golden brown and remove from oven.
• 7 7. to serve – after 5 minutes brush remaining pizza sauce on a platter and place pizza danish on top. slice with a serrated knife between slits in loaf.