Ingredients
1 package (1/4 ounce) active dry yeast3/4 cup warm water (110° to 115°)4-1/2 teaspoons honey1 tablespoon nonfat dry milk powder2 cups bread flour1/2 cup whole wheat flour2 teaspoons Italian seasoning1 teaspoon salt4-1/2 teaspoons pizza sauce3/4 cup chopped pepperoni1/2 cup shredded cheddar cheese, divided1/4 cup shredded Parmesan cheese1/4 cup shredded part-skim mozzarella cheese, divided2 tablespoons finely chopped onion1 tablespoon each chopped ripe olives, chopped pimiento-stuffed olives and chopped canned mushrooms
Preparation
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, seasoning and salt. Add to yeast mixture; beat until smooth. Stir in pizza sauce. Stir in enough remaining bread flour to form a soft dough.
Turn onto a floured surface; knead until smooth and elastic, 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.
Preheat oven to 350°. 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.
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 baking sheet. Cover and let rise for 45 minutes.
Sprinkle with remaining cheddar and mozzarella cheeses. Bake until golden brown, 25-30 minutes. Remove from pan to a wire rack. Serve warm. Refrigerate leftovers.
