Deep-Dish Chicago Pizza

• 1 lb. hot Italian sausage links
• water
• 1 (13 3/4 oz.) pkg. hot roll mix
• 1 (15 oz.) can spaghetti sauce
• 2 Tbsp. chopped parsley
• 2 tsp. sugar
• 1/2 tsp. basil
• 1/4 tsp. oregano leaves
• 1/4 tsp. pepper
• 1 (8 oz.) pkg. Mozzarella cheese, coarsely shredded
• 3 Tbsp. grated Parmesan cheese

1. About 1 hour before serving, in 10-inch skillet over medium heat, heat sausages and 1/4 cup water to boiling; cover and simmer 5 minutes.
2. Remove cover; continue cooking, turning sausages frequently, until sausages are well browned, about 20 minutes. Remove to paper towels to drain.
3. With knife, slice diagonally to 1/4-inch thick slices; place in bowl.
4. Preheat oven to 400u0b0. Grease 13 x 9-inch baking dish.
5. Prepare hot roll mix as directed, but use 1 cup water and omit egg; do not let dough rise.
6. Pat dough onto bottom and halfway up sides of baking dish to make a stand-up edge.
7. In medium bowl, mix spaghetti sauce, next 5 ingredients and sliced sausage.
8. Sprinkle half of Mozzarella over dough in baking dish; top with spaghetti sauce mixture, Parmesan cheese and remaining Mozzarella.
9. Bake pizza on bottom rack of oven 25 minutes or until topping is hot and bubbly and crust is browned and crisp.
10. Serves 8.

hot italian sausage links, water, hot roll, spaghetti sauce, parsley, sugar, basil, oregano leaves, pepper, mozzarella cheese, parmesan cheese

Taken from www.cookbooks.com/Recipe-Details.aspx?id=563876 (may not work)