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