2 tbsp. olive oil
2 med. celery stalks, sliced
1 med. red onion, cut into wedges
1 lg. red pepper, diced
1 tsp. dried rosemary leaves, crushed
1/8 tsp. fresh ground pepper
4 c. (1 1/2 lbs.) coarsely chopped turkey
2 c. (8 oz.) shredded Swiss cheese
1/2 c. halved, pitted black olives
1 (1.6 oz.) pkg. mushroom soup mix
1 (1 lb.) pkg. hot roll mix

In large skillet, heat oil over medium heat. Saute celery, onion, red pepper, rosemary and ground pepper 10 minutes or until vegetables are tender. In large bowl mix vegetable mixture, turkey, 1 3/4 cups cheese, olives and soup mix until combined.

Preheat oven to 425 degrees. Grease 10" spring form pan.

Prepare hot roll mix as package label directs for pizza crust. Remove 1/2 cup dough; set aside. Roll or stretch remaining dough into a 14" round. Place in prepared pan, lining bottom and sides. Bake 5 minutes. Remove from oven. Spoon turkey mixture into crust, sprinkle with remaining 1/4 cup cheese. Cut remaining 1/2 cup dough into 3 equal pieces, roll each into a 10" rope. Arrange ropes spoke fashion on top of cheese, pinching ends of ropes to attach to crust on sides. Bake 25 minutes or until crust is golden.