Preheat the oven to 400 degrees F.

Combine 1 cup flour, undissolved yeast, sugar and salt in a large bowl

Whisk together the warm water and the oil and add to the dry ingredients. Mix until well blended,

about 1 minute.

Gradually add enough remaining flour to make a soft dough.

Dough should form a ball and will be slightly sticky.

Knead on a floured surface, adding additional flour if necessary, until smooth and elastic, about 4

minutes.

Place the dough in a large, lightly greased bowl, and drape a moist kitchen towel over the bowl, but do not wrap the dough.

Allow the dough to rest for 30 minutes in a slightly warmed oven. The dough will almost double in size.

Chop the vegetables (you will need to have a total of 2 cups).

Sauté the vegetables for 3-4 minutes or until slightly tender.

Blend in a high-powered blender with the marinara sauce (or keep the veggies whole **).

Once the dough has risen, remove it from the bowl and place on a lightly floured work surface.

Use a rolling pin to roll the dough into a ½ inch thick rectangle, about 12 by 10 inches.

Spread the blended sauce (or sauce and cut up veggies) over the dough, leaving a ½ inch border

around the edges. Sprinkle the mozzarella cheese over the sauce.

Begin rolling the dough until you have one large roll (looks like a Stromboli).

Slice into 8-12 slices and place each slice into a grease muffin pan.

Bake for 18-20 minutes or until the pinwheels are golden brown and cooked through in the middle.