Easy Stromboli

• 1 tablespoon active dry yeast
• 1 cup warm water (110u0b0 to 115u0b0)
• 3 tablespoons vegetable oil
• 1/2 teaspoon salt
• 2-3/4 to 3-1/4 cups all-purpose flour
• 1 cup pizza sauce
• 1 pound bulk pork sausage, cooked and drained
• 1 can (4 ounces) mushroom stems and pieces, drained
• 1 package (3-1/2 ounces) sliced pepperoni
• 1 cup shredded part-skim mozzarella cheese

1. In a large bowl, dissolve yeast in warm water. Add the oil, salt and 2 cups flour. Beat until smooth. Stir in enough remaining flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes. Cover and let rest for 10 minutes. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle.
3. Transfer to a greased 15x10x1-in. baking pan. Spoon pizza sauce to within 1/2 in. of edges. Top with the sausage, mushrooms, pepperoni and cheese. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under.
4. Bake at 400u0b0 for 30-35 minutes or until golden brown. Serve warm. Refrigerate leftovers.

active dry yeast, warm water, vegetable oil, salt, flour, pizza sauce, pork sausage, mushroom stems, pepperoni, mozzarella cheese

Taken from www.tasteofhome.com/recipes/easy-stromboli/ (may not work)