1 16-oz. pkg. hot roll mix
1 lb. 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-oz. can pizza sauce
2 cups shredded smoked mozzarella or provolone cheese (8 ounces)
1 egg
1 Tbsp. 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. 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 spring form 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 spring form 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 patter 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, us a small spatula or table knife to loosen pie from sides of pan. Remove sides of pan; cut into wedges.
