Swiss Chard Pinwheel Bread - cooking recipe

Ingredients

nonstick cooking spray
2 1/2 cups mushrooms, sliced (about 6 ounces)
1/4 cup onion, chopped
4 cups swiss chard, chopped (about 12 ounces)
1 tablespoon water
3/4 teaspoon garlic powder
1/8 teaspoon ground black pepper
1/8 teaspoon salt
2 tablespoons parmesan cheese, grated
12 ounces pizza dough (the pre-made kind you buy in the refrigerated department)
3/4 cup part-skim mozzarella cheese, shredded
1 1/2 cups marinara sauce

Preparation

Preheat oven to 350*F.
Spray a skillet with nonstick cooking spray and heat over medium heat.
Add mushrooms and onion and saute until tender, about 5 minutes.
Add Swiss chard and water. Continue to cooking until Swiss chard becomes tender, about 8 to 10 minutes (you may need to another tablespoon or more of water if the Swiss chard sticks to the skillet).
Add the garlic powder, ground black pepper, and salt.
Remove the skillet from the heat and stir in Parmesan cheese. Set the skillet aside to cool.
On a lightly floured board or surface, roll out pizza dough into a 10 x 14 inch rectangle.
Spread cooled Swiss chard mixture and mozzarella cheese on top of dough, leaving about 1-inch of dough around the edges.
Starting from the long side, roll up the crust to make one large loaf.
Pinch along the seam of the loaf to seal and fold the ends under the loaf.
Place the loaf on a baking sheet sprayed with nonstick cooking spray.
Bake for 40 minutes or until golden brown.
Remove from oven and let cool for 5 minutes.
Cut into 8 slices and serve with warmed marinara sauce.