3 c. all purpose flour
3 c. packaged instant mashed potato flakes or buds
1 1/4 c. milk
1 1/4 c. butter, melted (2 1/2 sticks)
1 lb. ground beef
1 lb. bulk Italian sausage (sweet)
1 lg. onion, coarsely chopped
2 cloves garlic, minced
1 (8 oz.) can tomato sauce
1 (6 oz.) can tomato paste
1 (6 oz.) can pitted ripe olives, drained & halved (opt.)
2 tbsp. dry sloppy Joe mix (comes in 1.31 oz. pkg.)
1 1/2 c. shredded Mozzarella cheese

CRUST: In large bowl combine flour, potato flakes, milk and butter into big ball of dough. Set aside.

FILLING: In 12" skillet or Dutch oven cook beef, sausage (squeezed out of casings), onion and garlic until onion is tender and meat is no longer pink. Drain off fat. Stir in tomato sauce, tomato paste, olives and sloppy joe seasoning mix; mix well.

In a 13"x9"x2" baking pan, press a little more than half of the crust dough into the bottom and up the sides of the pan. Spread meat filling evenly over the crust; sprinkle with the cheese. Roll remaining crust dough into a 15"x11" rectangle between two sheets of waxed paper; peel off one layer of paper and carefully invert over filling, then peel off other layer of paper. Trim edges as necessary, turn under and crimp.

Bake in a 425 degree oven for 30 to 35 minutes or until heated through and crust is golden. Let stand for 5 minutes before serving. Makes 12 servings. Pieces reheat excellently in the microwave.