1 pkg. Pillsbury Hot Roll Mix
1 c. hot tap water (110-120 degrees)
2 tbsp. soft butter
1 egg

1/4 c. finely chopped onion 1 tbsp. chopped fresh rosemary or 1 tsp. rosemary

FILLING:

8 oz. bulk Italian sausage
4 oz. shredded Fontina or Provolone cheese
2 1/2 oz. sliced pepperoni, cut into fourths (1/2 c.)
3/4 c. pizza sauce
6 oz. (1 1/2 c.) shredded Mozzarella cheese

Grease large cookie sheet or 12 inch pizza pan.

In a large bowl, combine flour mix and yeast from foil packet; mix well. Stir in hot water, butter and egg until dough pulls away from sides of bowl. Turn dough out onto lightly floured surface. With greased or floured hands shape dough into a ball. Knead dough for 5 minutes.

Heat oven to 400 degrees F. In medium skillet, brown sausage and drain. Divide dough in half. Place 1 piece on prepared cookie sheet. Roll into 12 inch circle. Top dough with fontina cheese. Roll remaining dough into a 12 inch circle. Place over filling, pressing edges together to seal. Cut 3 slits in top of pizza. Drizzle oil evenly over top; sprinkle with onion and rosemary. Bake at 400 degrees for 18-28 minutes or until golden brown. Let stand 10 minutes before serving. Cut into wedges. Makes 8 servings.