1 loaf Rhodes Bake-n-Serv™ bread dough or 12 dinner rolls, thawed and risen
1 lb bulk sausage
1/4 cup chopped yellow onion
1/4 cup thinly sliced sweet red pepper
10 oz. package frozen chopped spinach, thawed & well drained
4 oz. can sliced mushrooms, drained
8 oz. can tomato sauce
1 teaspoon dried basil
1 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup Italian bread crumbs

Roll 2/3 of loaf (or 8 dinner rolls combined) on a lightly floured surface into a 12-inch circle. Cover with plastic wrap and let rest while preparing filling.

In a large skillet, cook sausage until brown. Drain sausage and add onion. Cook for 1-2 minutes. Add red pepper and remove from heat. Add spinach, mushrooms, tomato sauce, basil, garlic powder, pepper and bread crumbs and toss lightly.

Place 12-inch dough circle in a sprayed 10-inch quiche pan or pie plate, covering bottom and up the sides. Add filling. Roll remaining 1/3 loaf (or 4 dinner rolls combined) into an 11-inch circle. Cut circle into 12 wedges. Arrange wedges atop filling, slightly overlapping and sealing ends to bottom crust. Let rise 15-20 minutes.

Bake at 350°F 30 minutes or until crust is golden brown.

Submitted by: Melissa Maybury