In skillet, melt butter over medium-high heat; cook onion, garlic, mushrooms, basil and oregano stirring for 5 min or until mushrooms start to brown. Whisk floor into milk, gradually stir into skillet. Add peppers and pepperoni; reduce heat to medium low and simmer; stirring; until liquid is bubbling and thickened, about 5 min. Remove from heat. Stir in cheese until melted. Stir in tomatoes; season to taste with S & P. Let cool slightly.
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Meanwhile, cut a slit in the sid eof each bun without cutting all the way through. Pull out come of the bread, leaving 1/2 inchthick walls on all sides. Spoon filling into pocket of each bun; place on a baking sheet. Bake for about 5 min or until filling is hot and buns are slightly toasted.
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Filling can be made ahead, cooled and stuffed into buns. Wrap each stuffed bun in plastic wrap refrigerate for up to 1 day. Unwrap and reheat in oven for 10-15 min or in microwave on medium for 2-3 min per bun. To freeze, place wrapped buns in freezer bag; freeze for up to 2 months.
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