1 pkg. Pillsbury hot roll mix
2 tbsp. finely chopped fresh rosemary or 1 tbsp. rosemary, crushed
1 1/2 to 2 tsp. crushed red pepper
1 c. water heated to 120 to 130 degrees
2 tbsp. olive or vegetable oil
1 egg
2 tsp. water
1 egg

Grease large cookie sheet or 12-inch pizza pan. In large bowl, combine flour mixture with yeast from foil packet, rosemary and red pepper; blend well. Stir in 1 cup hot water, olive oil and 1 egg until dough pulls away from sides of bowl.

Turn dough out onto lightly floured surface. With greased or floured hands, shape dough into a ball. Knead dough 5 minutes until smooth. Cover with large bowl; let rest 5 minutes. Place dough on greased cookie sheet. Roll or press into 12-inch circle. Cover loosely with greased plastic wrap and cloth towel. Let rise in warm (80 to 85 degree) place 30 minutes.

Heat oven to 375 degrees. Uncover dough. In small bowl, combine 2 teaspoons water and 1 egg; beat well. Brush thin layer over top of dough. With handle of wooden spoon or fingers, poke holes over entire surface of dough at 2-inch intervals. Bake at 375 degrees for 15 to 25 minutes or until done.