CRUST:

2 1/2 c. flour
1 tsp. salt
1 pkg. active dry yeast
1 c. warm water
2 tbsp. cooking oil

OR:
1 pkg. hot roll mix, prepared according to pkg. directions

FILLING:

2 tbsp. olive oil
1 med. onion, chopped
1 clove garlic, peeled & chopped
1/2 c. fresh mushrooms, chopped
1/2 c. chopped prosciutto
1/2 c. chopped salami
3/4 c. shredded Mozzarella cheese
2 tbsp. chopped parsley
1/2 tsp. sweet dried basil, crumbled
Salt & pepper
1 egg yolk

GLAZE:

1 egg
1 tbsp. water

Stir the flour and salt together and set aside. Dissolve the yeast in the water. Add the oil. Stir in the flour mixture. Turn out on a lightly floured board and knead until smooth and elastic. Lightly grease a medium bowl. Place the dough in the bowl and rotate to grease the surface. Cover and let rise in a warm place until double in bulk (about 2 hours).

Meanwhile, make the filling. Heat the oil in a medium skillet. Add the onion, garlic and mushrooms and saute 5 minutes. Remove from heat, allow to cool. Add the remaining filling ingredients and mix well. Set aside.

Lightly flour a smooth surface. Punch dough down and toss dough on surface until it's not sticky anymore. Divide into 12 equal parts. Roll each part to a 5" circle. Spoon 2 tablespoons filling onto each circle, (off center to one side). Fold over, moisten the edge lightly with water and seal by pressing with fingers. Place on greased cookie sheets, beat egg and water together and brush thoroughly with mixture. Bake in preheated 375 degree oven for 20 minutes or until golden. Serve hot.