1 frozen Rich's bread log
1/4 lb. sliced pepperoni
1/4 c. diced fine onions
1/2 lb. Mozzarella cheese
1/4 c. mushrooms
1/4 c. diced green peppers
1/2 c. tomato sauce
1/4 lb. Provolone cheese

Defrost dough in a.m. In afternoon, saute onions, mushrooms, peppers. Mix with tomato sauce and simmer. Roll out dough in rectangle about 9 x 13 inches. (Easier if you roll out on a cookie sheet.)

Lay Provolone cheese, cover with sauces. Spread grated Mozzarella cheese and pepperoni. Fold over, sealing ends with wet fingers so it sticks and stays closed. Poke with fork to allow air bubbles. Bake at 425 degrees for 12 minutes. Serve 1 inch slices.