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Stuffed Pizza

2 loaves Bridgford Frozen Ready-Dough®, thawed
4 cups (½ lb) sliced fresh mushrooms
1 cup sliced yellow onion
2 tbsp melted butter or margarine
3 tsp garlic powder (divided use)
4 cups shredded Mozzarella cheese
½ cup grated Parmesan cheese
2 tsp garlic powder (divided use)
1 lb cooked Italian sausage links, sweet or hot, sliced into bite size pieces
1 cup pizza or marinara sauce
3 tbsp fresh basil, or 3 teaspoons dried basil

Sauté mushrooms and onion in melted butter and 1 teaspoon garlic powder until vegetables are very limp. Drain. Set aside. On a lightly floured board, roll one loaf of dough into a rectangle 14 x 10 inches. Transfer to a greased sheet pan. (this will become the bottom crust). Top dough with 2 cups of the Mozzarella cheese, ¼ cup of the Parmesan and 1 teaspoon garlic powder, leaving a 1-inch border around the sides. Top with sliced sausage, drained mushrooms and onions, pizza sauce and basil. Sprinkle remaining 2 cups Mozzarella, ¼ cup grated Parmesan and 1 teaspoon garlic powder over other filling ingredients. Roll remaining loaf into a rectangle 14 x 10 inches for top crust. Place over pizza, firmly seal bottom crust to top crust. With a sharp knife make small slits in the top crust for steam to escape. Bake at 375° for 30 minutes.

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