Zucchini Pizza Loaves

2 medium zucchini, thinly sliced

1 medium onion, finely chopped

1 cup sliced fresh mushrooms

2 tsp olive oil

2 cloves garlic, minced

1 can (8 oz) tomato sauce

1 medium tomato, seeded and chopped

1 can (1/25 oz) sliced ripe olives, drained

2 tsp Italian seasoning

2 tubes refrigerated crusty french loaf

3 slices provolone cheese, chopped

1 oz sliced turkey pepperoni, julienned

1 cup shredded part-skim mozzarella cheese

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 1 loaf of dough, starting at the seam. Pat into a 14 x12 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 dough jelly-roll style, starting with the 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. Makes 2 loaves (4 servings each)

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