Calzone Rolls

• 1-2/3 cups water (70u0b0 to 80u0b0)
• 2 tablespoons nonfat dry milk powder
• 2 tablespoons sugar
• 2 tablespoons shortening
• 1-1/4 teaspoons salt
• 4-1/2 cups all-purpose flour
• 2-1/4 teaspoons active dry yeast
• 1/2 cup chopped onion
• 1/2 cup sliced fresh mushrooms
• 1/2 cup chopped green pepper
• 1/2 cup chopped sweet red pepper
• 1 tablespoon olive oil
• 1/3 cup pizza sauce
• 1/2 cup diced pepperoni
• 1 cup shredded pizza cheese blend
• 1/4 cup chopped ripe olives
• 2 tablespoons grated Parmesan cheese

1. In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting (check dough after 5 minutes of mixing; add 1-2 tablespoons of water or flour if needed).
2. In a small skillet, saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes.
3. Roll each portion into a 16x10-in. rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices (discard end pieces).
4. Place slices cut side down in two greased 9-in. round baking pans or 10-in. cast-iron skillets. Sprinkle with Parmesan cheese. Cover and let rise until doubled, about 30 minutes.
5. Bake at 375u0b0 for 20-30 minutes or until golden brown. Serve warm.

water, nonfat dry milk, sugar, shortening, salt, flour, active dry yeast, onion, mushrooms, green pepper, sweet red pepper, olive oil, pizza sauce, pepperoni, pizza cheese, chopped ripe olives, parmesan cheese

Taken from www.tasteofhome.com/recipes/calzone-rolls/ (may not work)