Zucchini Pizza Loaves

• 2 medium zucchini, thinly sliced
• 1 medium onion, finely chopped
• 1 cup sliced fresh mushrooms
• 2 teaspoons olive oil
• 2 garlic cloves, minced
• 1 can (8 ounces) no-salt-added tomato sauce
• 1 medium tomato, seeded and chopped
• 1 can (2-1/4 ounces) sliced ripe olives, drained
• 2 teaspoons Italian seasoning
• 2 tubes (11 ounces each) refrigerated crusty French loaf
• 3 slices provolone cheese, chopped
• 1 ounce sliced turkey pepperoni, julienned
• 1 cup shredded part-skim mozzarella cheese

1. In a large skillet, saute the zucchini, onion, mushrooms in oil until tender. Add garlic; cook 1 minute longer. Stir in the tomato sauce, tomato, olives and Italian seasoning; remove from the heat.
2. Unroll one loaf of dough, starting at the seam. Pat into a 14x12-in. rectangle. Sprinkle half of the provolone and pepperoni to within 1/2 in. of edges. Spread with half of the zucchini mixture; sprinkle with half of the mozzarella.
3. Roll up jelly-roll style, starting with a long side; pinch seams to seal. Place seam side down on a
4. coated with cooking spray. Repeat with remaining dough, pepperoni, cheeses and zucchini mixture.
5. Bake at 350u0b0 for 30-35 minutes or until golden brown. Slice and serve warm.

zucchini, onion, mushrooms, olive oil, garlic, salt, tomato, olives, italian seasoning, crusty, provolone cheese, turkey pepperoni, mozzarella cheese

Taken from www.tasteofhome.com/recipes/zucchini-pizza-loaves/ (may not work)