1 pound mild Italian sausage
1 cup chopped onion
1 cup green pepper
4 ounces mushroom pieces — drained
8 ounces tomato sauce
1/2 cup water
1 package Hot roll mix
2 1/2 cups shredded monterey jack cheese — (10 oz.)
Heat oven to 425 F. Grease 15-10″ jelly roll pan. Remove casing from sausage in large skillet, brown sausage with onion and green pepper; cook until vegetables are just tender. Drain; stir in mushrooms. Remove from heat. In small saucepan, heat 1/2 cup tomato sauce and water until warm (105-115 F). Reserve remaining tomato sauce for topping. In large bowl, dissolve yeast from hot roll mix in warm tomato sauce and water. Stir in hot roll mix flour mixture; blend well. With greased fingers, press out dough in prepared pan, forming rim around edge. Spread reserved tomato sauce over dough; sprinkle with cheese. Layer prepared sausage and vegetable mixture over cheese. Bake at 425 f. for 20-25 minutes or until crust is golden brown. Makes 6 servings. Per serving: 660 calories, 26 g. protein, 53 g carbohydrate, 37 g fat, 1630 sodium, 305 mg. potassium Pillsbury Quick & Easy Recipe, Classic Coobook, #10, p. 54 MC formatting by bobbi744@acd.net ICQ#2099532