Sausage Quiche

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.