1 (13 3/4 oz.) pkg. hot roll mix
1 1/2 c. chopped onion
1 lb. Italian sausage
1 c. chopped fresh parsley
2 zucchini, sliced
1 tsp. basil
1/2 tsp. salt
1/2 tsp. oregano
4 fresh tomatoes, chopped
1 c. sliced fresh mushrooms
8 oz. Mozzarella cheese, shredded

1. Prepare hot roll mix as directed; let rise once.

2. Cook sausage and onion 15 minutes over medium heat, drain excess.

3. Add parsley, zucchini, basil, salt, oregano, tomatoes and mushrooms. Simmer 15 minutes.

4. Roll out 2/3 of dough to 1/2" thickness to fit 2 quart casserole. Line casserole with dough, allow 1" overhang.

5. Fill with meat mixture and top with cheese.

6. Roll out remaining dough to cover top of casserole. Seal edges securely. Cover edge of casserole with strips of foil to prevent burning.

7. Bake 20 minutes at 400 degrees or until dough is browned.

NOTE: Frozen bread dough, thawed, may be substituted for package roll mix. Freezes well. To bake, allow 15 minutes at room temperature after thawing in refrigerator and add 15 minutes to cooking time.