Combine boiling water and tomatoes in a bowl; let stand 10 minutes or until soft. Drain and chop.
Stir together olives and next 4 ingredients. Add reserved tomato.
Roll dough into a 12 x 8-inch rectangle; spread evenly with olive mixture. Roll up dough, starting at long side and pressing firmly to eliminate air pockets; pinch seam to seal. Place on an ungreased baking sheet. Bake at 425° for 15 minutes or until lightly browned. Let stand 5 minutes. Cut into diagonal slices, using a serrated knife. Serve immediately.