This recipe is from Cooking Light Magazine
⅓ cup commercial pesto
1½ cups (6 ounces) shredded provolone cheese
¼ cup chopped pitted kalamata olives
1 (7 ounce) bottle roasted red bell peppers drained and chopped
1 (4 ounce) package meatless fat-free pepperoni ( I used regular pepperoni)
Ready to cook pizza dough ( I used Artisan bread dough)
Preheat oven to 350.
Press dough into a 15 x 10 inch jelly roll pan coated with cooking spray. Spread pesto over dough, leaving a 1-inch border; top with cheese, olives, peppers, and pepperoni, pressing gently into dough. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal. Place roll, seam side down, on pan. Cut 4 slits across top of dough using a sharp knife. Bake at 350 for 40 minutes. Let stand 10 minutes before slicing.