Pizza Stromboli

• 1 package (1/4 ounce) active dry yeast
• 3/4 cup warm water (110u0b0 to 115u0b0)
• 4-1/2 teaspoons honey
• 1 tablespoon nonfat dry milk powder
• 2 cups bread flour
• 1/2 cup whole wheat flour
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• 4-1/2 teaspoons pizza sauce
• 3/4 cup chopped pepperoni
• 1/2 cup shredded cheddar cheese, divided
• 1/4 cup shredded Parmesan cheese
• 1/4 cup shredded part-skim mozzarella cheese, divided
• 2 tablespoons finely chopped onion
• 1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushroom

1. In a large bowl, dissolve yeast in warm water. Stir in honey and milk powder until well blended. In a small bowl, combine 1 cup bread flour, whole wheat flour and seasonings. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
2. Turn onto a floured surface; knead until smooth and elastic; about 6-8 minutes. Place in a greased bowl, turning once to grease top. Cover; let rise in a warm place until doubled, about 1 hour.
3. Punch dough down. Turn onto a lightly floured surface; roll into a 14x12-in. rectangle. Sprinkle pepperoni, 1/4 cup cheddar cheese, Parmesan cheese, 2 tablespoons mozzarella cheese, onion, olives and mushrooms to within 1/2 in. of edges.
4. Roll up jelly-roll style, starting with a long side; pinch seam to seal and tuck ends under. Place seam side down on a greased
5. . Cover and let rise for 45 minutes.
6. Sprinkle with remaining cheese. Bake at 350u0b0 for 25-30 minutes or until golden brown. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.

active dry yeast, warm water, honey, nonfat dry milk powder, bread flour, whole wheat flour, italian seasoning, salt, pizza sauce, pepperoni, cheddar cheese, parmesan cheese, mozzarella cheese, onion, ripe olives

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