Main Ingredients:

See below ingredients and instructions

Cooking Preparation of the Recipe:

1 (16 ounce) box hot roll mix
1 pound bulk sweet or hot Italian sausage
4 cups sliced fresh mushrooms
1 cup chopped onion
1 cup chopped red sweet pepper
2 cloves garlic, minced
1 (8 ounce) can pizza sauce
2 cups shredded smoked mozzarella or
provolone cheese (8 ounces)
1 egg
1 tablespoon water
Prepare hot roll mix according to package directions through the kneading step. cover; let dough rest 5
to 10 minutes.
Preheat oven to 350 degrees F.
In a large skillet cook sausage over medium heat until meat is brown. Drain off fat, reserving 1
tablespoon fat in skillet. Add mushrooms, onion, red pepper and garlic. Cook over medium heat until
vegetables are tender. Drain off any liquid. Stir in pizza sauce.
In a small bowl beat together egg and water; set aside. Grease bottom and sides of a 9-inch springform
pan. On a lightly floured surface roll three-fourths of the dough into a 15-inch circle. Fit into the
bottom and press up the sides of the springform pan. Sprinkle bottom of dough with 1/2 cup of the
mozzarella or provolone cheese. Spoon meat mixture over cheese. Sprinkle remaining cheese over
meat. Press lightly into meat filling.
On a lightly floured surface roll remaining dough into a 9-inch circle; place on top of meat-cheese
mixture. Fold bottom dough over top dough; pinch to seal. Brush top of pie with egg-water mixture;
allow to dry 5 minutes.
With a sharp knife, score top of pie in a diamond pattern, but do not cut all the way through the
dough. Bake for 45 to 50 minutes or until golden brown. Cool in pan on a wire rack for 20 minutes.
To serve, use a small spatula or table knife to loosen pie from sides of pan. Remove sides of pan; cut
into wedges.
Makes 8 main dish servings.
Sausage Quiche 770

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