Make the dough: Combine all of the dough ingredients in a stand mixer or food processor. Adjust the consistency of the dough by adding more water or flour to make a smooth and easy to work dough. I ended up adding 3-4tbsp of flour. Knead for 5 minutes and remove into a large greased bowl, cover and rest in a warm place for 1 hour or until doubled in volume.

Oil your hands and divide the dough into 2 equal pieces. Keep one covered, while you work with the other. ( I froze one piece of the dough to use later).

Pat one piece into a thin 8"x14" rectangle on a lightly floured surface. Spread half the cheese and half the veggies even over the dough.

Starting with a long side, roll the dough up loosely sealing the edges well. Pack and poke the roll a little to get a nice uniform shape. Slice with a sharp knife into 12 slices.

Place in a greased 9"x13" or 12" square baking pan. Cover and let rise until nicely doubled, about 1 hour.

Preheat the oven to 350°F.

Bake the rolls for 25-30 minutes, until golden brown.

Serve warm or at room temperature. Refrigerate the leftovers.

I served the rolls with a Berry salad (Lettuce with chopped strawberries, blueberries and blackberries. Dressing is 1tbsp balsamic vinegar and 2tbsp olive oil seasoned with salt and pepper) and Watermelon-Mint Lemonade (Grind watermelon and lemon juice along with mint infused sugar syrup (equal parts sugar & water boiled for 3-4 minutes and then mint is added to infuse the flavor -- strain and use as needed).