3 (1/4 oz.) pkg. dry yeast
1 1/4 c. lukewarm water
4 c. sifted flour
1 tsp. salt
6 tbsp. softened butter
1 lb. mozzarella cheese, sliced
1 green pepper, sliced
1 red pepper, sliced
1 lg. onion, sliced
1 egg, beaten with 1 tbsp. water
3 tbsp. salad oil

Dissolve yeast in warm water. Sift flour and salt into a bowl. Add yeast mixture; stir to form a soft dough. Knead on lightly floured board until dough becomes elastic and forms a ball, add water if necessary.

Place in a greased bowl; cover with a slightly dampened towel. Let rise in warm place until doubled in volume. Punch down, knead 5 or 6 times. Cut into 6 equal portions. Roll each portion out into a 9 inch circle. Spread with 1 tablespoon butter, leaving 1 inch around edge clean. Divide peppers and onions into 6 equal parts. Place 1 slice cheese on 1/2 of each circle, top with peppers and onions. Brush edge with beaten egg.

Fold dough over filling to form half moon. Seal edges with fork. Place on greased baking sheet. Brush with oil. Let rise, covered with damp towel, for about 1 hour or until doubled in size. Bake at 375 degrees about 30 minutes or until golden brown. Serve hot. Substitute fillings as you wish.