1 loaf frozen bread dough
½ lb. pepperoni
¼ cup finely chopped onion
1 clove garlic, crushed
½ lb. mushrooms, chopped
1/3 cup finely chopped green pepper
3 tbsp. oil
2 1/3 cups shredded mozzarella cheese
1 can (8 oz.) tomato sauce
1 can (2 ¼ oz.) sliced olives, drained
1 tsp. dry oregano, crushed
1 tsp. dry basil, crushed
¼ tsp. sugar
¼ tsp. crushed red pepper
Salt and pepper

Place dough in an oiled bowl. Cover with oiled waxed paper and a damp towel. Let dough rise about 45 minutes until the dough is doubled in size. Sauté vegetables in oil until limp. Drain excess oil. Add tomato sauce, pepperoni, sliced olives, basil, oregano, garlic, sugar and red pepper. Reduce heat and simmer for 5 minutes; let cool.  When ready to assemble, stir in mozzarella cheese. Add salt and pepper to taste. After dough has risen, punch down and divide into 4 parts for easy handling. Stretch and roll dough as thin as possible to no more than 1/8 inch thick.

 Cut dough into 3-inch rounds.  Place a teaspoon of filling on one half of the round. Roll the other half over the filling to make a half moon. Fold a bit of edge up and over; seal and crimp. Repeat the process with remaining dough. Transfer turnovers to a greased and cornmeal dusted baking sheet. Poke holes in tops with a fork and brush with salad oil. Bake at 475⁰ for about 6 minutes, or until browned.