Ingredients Jump to Instructions ↓

  1. 2 large green peppers, julienned

  2. 1/2 pound sliced fresh mushrooms

  3. 1 large onion, halved and sliced

  4. 2 tablespoons canola oil

  5. 1/2 teaspoon garlic powder

  6. 1/4 teaspoon pepper

  7. 1 loaf (1 pound) frozen whole wheat bread dough, thawed

  8. 12 ounces reduced-fat process cheese (Velveeta), sliced

  9. 1/2 pound shaved deli roast beef, chopped

  10. 1 egg white

  11. 1 teaspoon water

  12. 1/4 cup shredded part-skim mozzarella cheese

Instructions Jump to Ingredients ↑

  1. Photo by: Taste of Home In a large nonstick skillet, saute the peppers, mushrooms and onion in oil until tender. Stir in garlic powder and pepper; set aside.

  2. On a baking sheet coated with cooking spray, roll dough into a 15-in. x 10-in. rectangle. Layer half of the sliced cheese, all of roast beef and vegetable mixture lengthwise over half of dough to within 1/2 in. of edges. Top with remaining sliced cheese. Fold dough over filling; pinch seams to seal and tuck ends under.

  3. Combine egg white and water; brush over dough. Cut slits in top. Bake at 350° for 20-25 minutes or until golden brown. Sprinkle with mozzarella cheese. Bake 5 minutes longer or until cheese is melted. Let stand for 10 minutes before cutting. Yield: 8 servings.


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