Pepperoni, Provolone, and Pesto Stromboli

1 c warm water (100 to 110 degrees)
1 package (2 1/4 tsp) dry yeast
3 c + 2 tbsp all-purpose flour
1 tbsp sugar
1/4 tsp salt
Cooking spray
1/3 c pesto sauce
6 oz shredded provolone cheese
1/4 c chopped pitted kalamata olives
7 oz roasted red bell peppers, drained and chopped
4 oz pepperoni

1. Combine warm water and yeast in a large bowl, let stand 5 minutes. Lightly spoon flour into dry measuring cups, level with a knife. Add 3 cups flour, sugar, and salt to yeast mixture, stir to form a dough. Turn dough out onto a floured surface. Knead dough until smooth and elastic (about 5 minutes), add enough of the remaining flour, 1 tbsp at a time, to prevent the dough from sticking to hands (dough will feel sticky). Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 degrees), free from drafts, 1 hour or until doubled in size. (Gently press two fingers into dough. If the indentations remain, dough has risen enough.) Punch dough down, cover and let rest 5 minutes.
2. Preheat oven to 350.
3. Press dough into a 15x10 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 the dough. Beginning with a long side, roll up jelly-roll fashion. Press seam to seal. Place roll, seam sid down, on pan. Cut 4 slits across top of dough suing a sharp knife, let rise for 30 minutes. Lightly coat dough with cooking spray. Bake at 250 for 40 minutes. Let stand 10 minutes before slicing. Cut crosswiise into 8 slices.

Number of Servings: 6

Recipe submitted by SparkPeople user .