Calzone Rolls

Calzone Rolls
Taste of Home magazine
2 dozen

1 2/3 cups warm water
2 tablespoons nonfat dry milk powder
2 tablespoons sugar
2 tablespoons shortening
1 1/4 teaspoons salt
4 1/2 cups flour
2 1/4 teaspoons active dry yeast
1/2 cup chopped onion
1/2 cup sliced fresh mushrooms
1/2 cup chopped green bell pepper
1/2 cup chopped sweet red bell pepper
1 tablespoon olive oil
1/3 cup pizza sauce
1/2 cup diced pepperoni
1 cup (4 ounces) shredded pizza cheese blend
1/4 cup chopped ripe olives
2 tablespoons fresh grated parmesan cheese

In bread machine pan, place the first seven ingredients in order suggested by manufacturer. Select dough setting. Saute the onion, mushrooms and peppers in oil until tender; cool. When bread machine cycle is completed, turn dough onto a lightly floured surface; divide in half. Let rest for 5 minutes. Roll each portion into a 16 inch x 10 inch rectangle; spread with pizza sauce. Top with the onion mixture, pepperoni, pizza cheese and olives. Roll up each rectangle jelly-roll style, starting with a long side; pinch seam to seal. Cut each into 12 slices. Slicing tip - I use dental floss to cut the rolls, instead of a knife which tends to “squish” the dough. Slip the floss under the dough, cross in the middle, pull and slice. Place slices cut side down in two greased 9 inch round baking pans. Sprinkle with parmesan cheese. Cover and let rise until doubled, about 30 minutes. Bake at 375° for 18-22 minutes or until golden brown. Serve warm and enjoy!