1 med. red pepper, chopped
1 med. green pepper, chopped
1 lb. Italian sausage, ground
2 med. onions, chopped
3 to 3 1/4 c. flour
1 pkg. yeast (or 1 tbsp.)
1 1/2 tsp. sugar
1 tsp. salt
1 c. hot water (120 to 130 degrees)
2 tbsp. salad oil
1 (8 oz.) pkg. Mozzarella cheese, shredded
1 egg
1 tbsp. water
2 tbsp. sesame seeds

In a large skillet, brown sausage; remove from pan and drain. In hot drippings brown onions and pepper. With slotted spoon, add onions and pepper to sausage. Set aside in refrigerator.

In a large bowl, combine 1 1/4 cups flour, yeast, sugar and salt; mix well. With mixer at low speed, beat in hot water and oil until smooth. With wooden spoon, mix in enough remaining flour to make a stiff, not sticky, dough.

On lightly floured surface, knead dough until smooth and elastic. Place dough in greased bowl. Turn dough over to bring up greased side. Cover with towel. Let rise in warm place (30 minutes).

Grease large baking sheet. Roll dough on lightly floured board into 15 x 12-inch rectangle. Sprinkle cheese over 2/3 of dough, starting at a short end working down. Spoon on sausage mixture evenly over cheese.

Preheat oven to 400 degrees. Bring left third of dough over the filling, roll to right edge, pinch closed and tuck in ends. Place, seam side down, on baking sheet. With sharp knife or scissors, cut four slits in top of roll. Beat egg and water, and brush on top; sprinkle sesame seeds.

Bake 30 minutes, or until golden brown. Let stand 10 minutes. Cut into thick slides. Makes 14 slices.

Good dipped in spaghetti sauce, too.