Blend the tomato, Italian seasoning and garlic powder in a food processor until smooth.

Add the mozzarella cheese and cream cheese to a microwave safe bowl. Heat for 30 second intervals in the microwave, stirring at the intervals, until melted and combined into a dough.

Place the cheese dough in a medium mixing bowl with the blended tomato mixture and remaining dough ingredients. Knead with your hands until well combined.

Chill the dough for 30 minutes in the fridge.

In a bowl, mix together all the ingredients for the filling until well combined and smooth.

Preheat the oven to 350 degrees and line a baking sheet with parchment paper.

Roll the chilled dough out between two pieces of parchment paper until it is about ¼ of an inch thick.

Smooth the filling over the dough, leaving about ½ inch from the edges.

Carefully roll the dough into a log shape over the filling.

Very gently slice the dough into rounds about ½ - 1 inch thick.

Place the round dough slices onto the sheet and bake for 15-20 minutes until browned and cooked thoroughly.