6 oz. chopped mushrooms
8 oz. cooked ground beef or turkey
1/2 c. chopped onions
1 (14 1/2 oz.) can Italian-style tomatoes
1/2 c. broccoli, chopped fine
1/2 tsp. Italian seasoning
1/4 tsp. pepper
1/2 c. chopped red or green sweet pepper
1/4 c. sliced pitted ripe olives
Mozzarella cheese
1 (10 oz.) pkg. refrigerated pizza dough

In a medium skillet, place cooked meat and onion. Stir fry until onion is tender. Stir in undrained tomatoes, broccoli, Italian seasoning and pepper. Bring to a boil, reduce heat. Simmer uncovered about 15 minutes or until most of the liquid has evaporated, stirring occasionally. Stir in red or green sweet pepper, olives and mushrooms. Cool slightly.

Spray a 15x10x1 inch baking pan with non-stick cooking spray. Set aside.

On a very lightly floured surface, roll pizza dough into a 14x2 inch rectangle. Down the center of the dough spoon the meat mixture. Sprinkle with cheese. Moisten the dough edge with water. Bring the long edge together over filling, stretch and pinch to seal. Fold the ends up and over seam.

Arrange roll, seam side down, on the prepared baking sheet. Bake uncovered 375 degrees for 25 to 30 minutes or until light brown.

NOTE: For the floured surface I use another pan and that way you can just put the baking pan over the flour pan and flip it over. It's hard to get it on the pan when you make it on your countertop.