1 (16 oz.) pkg. hot roll mix
1/4 c. instant mashed potato flakes
1 (8 oz.) carton plain yogurt
1 egg
1 lb. lean ground lamb or beef
1 c. frozen peas and carrots
1 (8 oz.) pkg. shredded Mozzarella cheese
1 med. tomato, corseley chopped
1/4 c. sliced green onion
1 1/2 tsp. Italian seasoning
Milk

In a large bowl, combine roll mix and potato flakes. In a sauce pan, heat yogurt and 1/2 cup water until warm. (Mixture may appear curdled). Stir mixture and egg into roll mix. Knead 5 minutes until smooth and elastic. Shape into a ball. Cover; let rest 5 minutes. Brown and drain meat in skillet. Stir in peas and carrots, 1 1/4 cups cheese, tomato, onion, Italian seasoning, and 1/4 teaspoon pepper.

On a lightly floured surface, roll 2/3 of the dough into a 13 inch circle, place in greased 12 inch pizza pan. Top with meat mixture and remaining cheese. Roll out remaining dough to a 12 inch circle; cut into 1/2 inch wide strips. Weave over filling to make lattice crust. Trim ends and pinch to seal with bottom dough to seal. Brush dough with milk. Bake at 400 degrees for 30 to 35 minutes or until browned and heated through. Cover with foil after 20 minutes. Serves 6.