DOUGH:

1 pkg. yeast (or equivalent)
1 cup warm (105 to 115°F) water
2 1/2 to 3 cups all-purpose flour
1 tbsp. sugar
3/4 tsp. salt
1 tbsp. oil

Dissolve yeast in 1/4 cup warm water. Let activate in warm place, about 5 minutes.

In large bowl, put 2 cups flour, sugar, salt and oil. Add remaining warm water and dissolved yeast. Add additional flour until dough is stiff. Pour out onto floured bread board. Knead in additional flour until smooth and elastic, about 5 minutes. Place in lightly greased bowl, cover, let rise in a place free from draft, about 45 minutes.

Punch down. Divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface.

FILLING:

1 (8 oz.) can tomato sauce
1 (4 oz.) can mushrooms, drained
1 tsp. dried basil leaves
1 tsp. dried oregano leaves
1 clove garlic, crushed
8 oz. thinly sliced pepperoni
1 small green pepper, chopped
1 cup shredded Mozzarella cheese
1 egg, beaten

Mix tomato sauce, mushrooms, basil, oregano, and garlic. Spread over half of each circle to within 1-inch of edge; top with pepperoni, green pepper, and cheese. Carefully fold dough over filling. Pinch edges to seal securely. Place sandwiches on greased cookie sheet. Let rest 15 minutes.

Heat oven to 375°F degrees. Brush sandwiches with egg. Bake until golden brown, about 25 minutes. Garnish with ripe olives, if desired.

Makes 6 sandwiches, 355 calories per sandwich.