6 dried mushrooms
8 oz. ground meat (lean beef, sausage, pork or turkey)
1 med. onion, chopped (1/2 c.)
1 (14 1/2 oz.) can stewed tomatoes or Italian style, stewed
1/2 c. chopped broccoli
Sesame seeds or poppy seeds
1/2 tsp. Italian seasoning
1/4 tsp. pepper
1/4 c. red or green sweet pepper
1/4 c. sliced pitted ripe olives
Non-stick spray coatings
1 (10 oz.) pkg. refrigerated pizza dough
1 c. shredded lowfat Mozzarella cheese
Milk

Soak dried mushrooms in enough warm water to cover for about 30 minutes or until rehydrated. Squeeze to drain thoroughly, thinly slice mushrooms, discard stems.

FOR FILLING: In medium skillet, cook meat and onions until meat is no longer pink and onions are tender. Drain fat. Stir in undrained tomatoes, broccoli, Italian seasonings and pepper. Bring to boiling; reduce heat. Simmer uncovered about 15 minutes or until most of liquid has evaporated, stirring occasionally. Stir in red or green peppers, olives and mushrooms. Cool slightly.

Spray a 15x10x1 inch baking pan with spray coating; set aside. On a lightly floured surface, roll pizza dough into a 14x12 inch rectangle. Cut dough into 4 (7x6 inch) rectangles. Down the center of each rectangle, pour 1/4 of the meat mixture. Sprinkle with cheese. Moisten the dough edges with milk. Bring the long edges together over filling; stretch and pinch to seal. Fold the ends up and over seal; seal.

Arrange rolls seam side down, on the prepared baking sheet. If desired, use hors d'oeuvres cutters to make 2 to 3 cut outs in tops or prick with fork. Brush tops with milk; sprinkle with sesame seeds or poppy seeds. Bake uncovered in a 375 degree oven for 25 to 30 minutes or until light brown. Makes 4 servings.