1 package pepperoni (from lunch meat section of store)
1 can artichoke hearts, drained
1 package mozzarella cheese
Provalone cheese slices
2 fresh garlic cloves or garlic powder
Parmesan Cheese (fresh or canned)
1 tablespoon parsley
1 can Pillsbury Refrigerated Pizza Crust

Preheat according to pizza crust can. In a saucepan, add pepperoni and 1 clove garlic. Heat on medium heat until pepperoni is heated, about 5-7 minutes. Add enough spaghetti sauce to cover pepperoni and artichokes (about 1 cup or 1 1/2 cups). You can add as much sauce as you'd like. Heat on low for about 10 minutes. Roll out pizza dough on a large cookie sheet. Add pepperoni mixture to the dough. Top with cheese. Fold the dough over so that it covers the cheese and seal. Bake according to directions on pizza crust can. When done, melt butter in saucepan. Add garlic clove, Parmesan cheese and parsley flakes, to taste. Brush on freshly baked Stromboli and serve.

Cooked or canned shrimp or 2 cups cooked ground beef may be substituted for pepperoni.

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Cajun Country -- New Iberia, Louisiana