Pit-Stop Stromboli

• 3/4 cup plus 2 tablespoons water (70u0b0 to 80u0b0)
• 3 tablespoons olive oil
• 2 tablespoons warm milk (70° to 80°)
• 3 cups bread flour
• 1 teaspoon salt
• 1/2 teaspoon sugar
• 1-1/2 teaspoons active dry yeast
• 2 slices part-skim mozzarella cheese, cut into strips
• 2 slices Colby-Monterey Jack cheese, cut into strips
• 2 slices provolone cheese, cut into strips
• 28 slices pepperoni

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 to 2 tablespoons of water or flour if needed).
2. When cycle is completed, turn dough onto a lightly floured surface. Roll into a 16-in. x 10-in. rectangle. Cover with plastic wrap; let rest for 10 minutes.
3. Arrange cheese strips and pepperoni evenly over dough to within 1/2 in. of edges. 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
4. . Cover and let rise in a warm place for 30 minutes.
5. Bake at 400u0b0 for 30-35 minutes or until cheese is bubbly. Remove to a wire rack. Cut into slices; serve warm.

water, olive oil, warm milk, bread flour, salt, sugar, active dry yeast, mozzarella cheese, colbymonterey, provolone cheese, pepperoni

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