Yield: 10 servings

1 tablespoon olive oil

2 cups chopped raw vegetables, such as peppers, onions and mushrooms

2 cloves garlic, minced

1/4 cup drained and chopped Kalamata olives

1 tablespoon drained and chopped capers

1 teaspoon dried Italian herb blend

Salt

Ground black pepper

1 (20-ounce) ball pizza dough

10 ounces sliced deli meat, such as salami and ham

1 cup grated provolone or mozzarella cheese

1. Coat a large baking sheet with nonstick cooking spray.

2. In a large skillet over medium-high, heat oil. Add chopped vegetables and garlic; sauté until tender and any liquid has evaporated, 5 to 10 minutes. Stir in olives, capers and herb blend. Season to taste with salt and pepper, then set aside to cool slightly.

3. On a lightly floured surface, roll out the dough to a 12-by-16-inch rectangle. Arrange sliced meat over dough, leaving a 1-inch border on the longer sides and on the short side farthest from you. Spread cooked vegetables over meat, then sprinkle with cheese.

4. Starting with the short side closest to you, roll the stromboli up like a log. Pinch the seam and ends to seal. Transfer the log to the prepared baking sheet with the seam on the bottom. Using a paring knife, make three deep slits in the top of the loaf.

5. Preheat the oven to 375 degrees. Allow the stromboli to rest for 20 minutes while the oven heats.

6. Bake for 40 to 50 minutes or until a meat thermometer inserted at the center reads 180 degrees. The outside should be golden brown and the loaf should sound hollow when tapped. Allow to cool for at least 20 minutes before slicing.

Per serving: 430 calories; 27g fat; 9g saturated fat; 60mg cholesterol; 22g protein; 28g carbohydrate; 1g fiber; 1,740mg sodium.