Makes 6 servings
Prep Time: 15 min.
Cooking Time: 40 min.
8 ounces Italian
chopped (1/2 cup)
1 jar (4.5 ounces)
1 can (16 ounces)
3 cups Original Bisquick mix
1/2 cup boiling
1 cup shredded
mozzarella cheese (4 ounces)
Preheat oven to
In 10-inch skillet,
cook sausage and onion over medium-high heat 5 to 7
minutes, stirring occasionally, until sausage is no
longer pink; drain.
Stir in mushrooms and
1/2 cup of the pizza sauce; cook until thoroughly
heated. In medium bowl, stir Bisquick mix, boiling water and oil until dough forms
(add additional tablespoon of water if needed). Place dough on surface
sprinkled with Bisquick mix; roll in Bisquick mix to
coat. Shape dough into a
ball; knead about 10 times or until smooth.
Roll dough into
12-inch round. On ungreased cookie
sheet, place dough round. Top half of dough with
sausage mixture to within 1 inch of edge. Sprinkle mozzarella
cheese over sausage mixture. Fold dough over
filling; press edge with fork to seal.
Sprinkle with Parmesan
cheese. Bake 14 to 18 minutes
or until golden brown. Remove from cookie
sheet to cutting board. Cool 5 minutes before
cutting into 6 wedges. Heat remaining pizza
sauce; spoon over each serving.
(3500-6500 ft): Bake 16 to 20 minutes.