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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 8 |
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Full of healthy veggies, these loaves taste like indulgent pizzas-even picky eaters go back for seconds. In summer, I assemble and freeze several to serve at winter potlucks and parties. âTrisha Kruse, Eagle, Idaho Ingredients:
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 (4 ounces) shredded part-skim mozzarella cheese |
Directions:
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 14-in. x 12-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 baking sheet coated with cooking spray. Repeat with remaining dough, pepperoni, cheeses and zucchini mixture.
4. Bake at 350° for 30-35 minutes or until golden brown. Slice and serve warm. Yield: 2 loaves (4 servings each).
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