1 1/2 lbs. ground beef
12 oz. jar salsa
1/2 c. sliced black olives
1/2 tsp. ground cumin
1 (16 oz.) pkg. Pillsbury hot roll mix
1/2 tsp. cumin
1 1/2 c. grated Cheddar cheese
8 oz. can kernel corn, drained
3 tbsp. snipped cilantro
1/4 c. cornmeal
1 beaten egg

For filling: Brown beef; drain. Add cheese, salsa, drained corn, olives, cilantro, 1/2 teaspoon cumin, and 1/4 teaspoon pepper.

Prepare roll mix as directed, except add 1/4 cup cornmeal and 1/2 teaspoon cumin into flour mixture and increase hot water to 1 1/4 cups. Knead dough for 5 minutes. Let set for 5 minutes, covered. Divide dough in half. Roll each half into 13 inch circle. Grease 12 inch pizza pan. Sprinkle with some cornmeal. Place 1 circle on pan. Spread filling. Top with second circle of dough. Brush edges with beaten egg. Cut 3 slits in top. Bake at 375 degrees for 30 minutes. 8 servings.