1 (15 oz.) pkg. folded refrigerated unbaked pie crusts (2 crusts)
3/4 lb. bulk Italian sausage
1/2 c. chopped onions
1/2 c. chopped green peppers
1 (8 oz.) can pizza sauce
1 (4 oz.) can sliced and drained mushrooms
1/4 c. sliced pitted ripe olives
1 c. shredded Mozzarella cheese
2 tbsp. grated Parmesan cheese

Open pie crust package. Let stand at room temperature according to package directions. Meanwhile, for filling in a large skillet cook: sausage, onion, and green peppers until meat is brown and vegetables are tender. Drain off fat. Stir in pizza sauce, mushrooms, and olives. Set filling aside.

Unfold pie crusts; cut each in half making 4 semi-circles. Spoon 1/4 of the filling onto each of each pie crust, sprinkle each with 1/4 cup Mozzarella cheese. Moisten pastry edges with water. Carefully lift and fold each pie crust semi-circle in half over filling. Seal edges with finger then fork tins. Place on greased baking sheet brush with water sprinkle with Parmesan. Cut slits to allow steam to escape. Bake at 375 degrees for 30 minutes. Let stand 5 minutes on baking sheet before serving. Makes 4 servings.