ZUCCHINI PIZZA LOAVES

Zucchini Pizza Loaves image

"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." -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories Lunch

Time 1h

Yield 2 loaves (4 servings each).

Number Of Ingredients 13

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 shredded part-skim mozzarella cheese

Steps:

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., Unroll one loaf of dough, starting at the seam. Pat into a 14x12-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. , 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., Bake at 350° for 30-35 minutes or until golden brown. Slice and serve warm.

Nutrition Facts : Calories 322 calories, Fat 10g fat (5g saturated fat), Cholesterol 20mg cholesterol, Sodium 801mg sodium, Carbohydrate 42g carbohydrate (8g sugars, Fiber 3g fiber), Protein 15g protein.