| | DOUGH |
| 2 1/2 | c | Bread flour (or more) |
| 1 | pk | Rapid-rise yeast |
| 1 | tb | Sugar |
| 1 | ts | Salt |
| 2/3 | c | Water, heated to 125F |
| 3 | tb | Butter |
| 1 | | Egg |
| | FILLING |
| 1 1/2 | tb | Italian pesto sauce |
| 1/4 | c | Black olives, pref. Italian or Nicoise, drained, pitted and sliced |
| 3/4 | c | Grated mozzarella cheese |
| 1/2 | c | Crumbled Garlic-Herb Cheese (See below for recipe) |
| 6 | oz | Smoked ham; cut into strips |
| 1/2 | c | Pimento =OR=- Roasted red peppers, peeled and seeded |
| 1 | tb | Sun-dried tomatoes (opt.) drained & chopped |
| | GLAZE |
| 1 | | Egg; beaten to mix |
| 1 | tb | Water |
| | HOMEMADE GARLIC & HERB CHEES |
| 1 | lb | Cream cheese at room temperature |
| 1 | lb | Butter; at room temperature |
| 4 | | Garlic cloves; chopped |
| 3 | tb | Fresh chopped herbs; such as basil, chives, marjoram or thyme |
| | Salt; to taste |
| | Freshly ground pepper to taste |
