1 (1 lb.) loaf honey-wheat frozen bread dough
1 lb. ground turkey
1 med. onion, chopped
8 med. mushrooms, chopped (about 1/4 lb.)
1 tbsp. olive oil
3 tbsp. chopped fresh parsley
1 tsp. dried basil
1 tsp. dried oregano
1/2 tsp. garlic powder
Dash of cayenne pepper
1/2 tsp. ground thyme
Salt and pepper to taste
1 tbsp. stone-ground mustard
1/2 lb. thinly sliced Monterey Jack cheese
1/3 c. fresh grated Parmesan cheese, divided
1 egg, beaten

Thaw the frozen bread dough and let it rise according to package directions.

Meanwhile, saute the turkey, onion, and mushrooms in the olive oil until the vegetables have begun to soften. Stir in the parsley, basil, oregano, garlic powder, cayenne, thyme, salt, and pepper; cook until turkey completely loses its pink color. Put the mixture in a food processor and process until it is well blended. Set aside, in refrigerator if the dough still has a long time to rise.

When the dough has risen, turn it onto a lightly floured board and roll it out to 11 x 17 inch rectangle. Brush or spread the mustard onto the dough in an even layer. Spread the mushroom-turkey mixture evenly to the edges of the dough, leaving a 1 inch margin only along 1 of the 17 inch sides.

Cover with the Monterey Jack - the amount should make a single layer. Sprinkle on all but about 1 tablespoon of the Parmesan cheese. Starting with the 17 inch side that has filling on it, roll it up so the result is a log 17 inches long, ending with the edge that didn't have filling on it. Seal the final edge with water, pressing down. Use toothpicks if it isn't holding.

Lift carefully onto a jelly roll pan. Prick the top here and there with a fork. Brush the top with the beaten egg and sprinkle with the reserved Parmesan cheese. Bake at 350 degrees for about 25 to 30 minutes or until the color is very golden - like the top of a loaf of bread. Cut while hot into slices about 1 inch thick. Serve immediately or allow to cool slightly. Can be made ahead and reheated (not in the microwave) but don't slice until ready to serve. Serves 6 to 12 as an appetizer, 4 as a main course.