1 lb. sweet sausages
1 lg. green bell pepper, cored, seeded and cut into thin strips (about 1 1/4 c.)
1 lg. red bell pepper, cored, seeded and cut into thin strips (about 1 1/4 c.)
1 lg. yellow bell pepper, cored, seeded and cut into thin strips (about 1 1/4 c.)
1 med. sized onion, sliced (about 3/4 c.)
1/2 tsp. fennel seeds
Salt and pepper to taste
1 (16 oz.) pkg. hot roll mix
1 c. grated Mozzarella cheese

FILLING: Using a fork, prick each sausage in several places. Cook in skillet for about 20 minutes until well browned. Using slotted spoon, remove sausages to paper towels to cool. When cool, cut into 1/2 inch diagonal slices; set aside.

To the drippings in the skillet, add the peppers and onion. Cook over medium-high heat until crisp-tender. Remove from heat; add sausage, fennel seeds, salt and pepper; set aside.

PREPARE CRUST: Heat oven to 425 degrees. Grease a 13x9x2 inch baking dish. Prepare hot roll mix according to package directions using 1 1/4 cups of hot water and omitting butter and egg. After dough rests 5 minutes, pat into prepared baking dish, making a thick, high border around the sides.

Bake 5 minutes. Remove baking dish from oven; maintain oven temperature. Spoon sausage mixture into crust. Sprinkle with cheese. Bake 20 minutes until cheese melts and crust is golden brown. Makes 8 servings.