Sausage Sandwich

3 to 3 1/2 c all-purpose flour

1 package (1/4 ounce) active dry yeast

1/2 tsp salt

1 1/3 c warm water (120? to 130?)

1 pound bulk Italian sausage

1 sweet red pepper, diced

1 green pepper, diced

1 large onion, diced

4 c (16 ounces) shredded mozzarella cheese

1 egg

1 tbsp water

2 tbsp grated Parmesan cheese

2 tbsp minced fresh parsley

1/2 tsp dried oregano

1/8 tsp garlic powder

In a bowl, combine 2 cups flour, yeast and salt. Add warm water; mix well. Add enough remaining flour to form a firm dough. Turn onto a floured surface; knead until smooth and elastic, about 6 minutes. Place in a greased bowl, turning once to grease top. Cover and let rise in a warm place until doubled, about 50 minutes. In a skillet, cook sausage until no longer pink; remove with a slotted spoon and set aside. In the drippings, saute peppers and onion until tender; drain. Press half of the dough onto the bottom and 1/2-in. up the sides of a greased 15-in. x 10-in. x 1-in. baking pan. Spread sausage evenly over the crust. Top with peppers and onion. Sprinkle with mozzarella cheese. Roll out remaining dough to fit pan; place over cheese and seal the edges. In a small bowl, beat egg and water. Add remaining ingredients; mix well. Brush over dough. Cut slits in top. Bake at 400° for 20-25 minutes or until golden brown. Cut into squares.

Yield: 12-15 servings.