Deep Dish Chicago Pizza

In 10 inch skillet over medium heat, heat sausages and ¼ c. water to boiling. Cover and simmer 5 minutes. Remove cover; continue cooking, turning sausages frequently, until sausages are well browned, about 20 minutes. Remove sausages to paper towel to drain. With knife, cut sausages diagonally into ¼ inch slices; place in bowl.

In 8 x 8 inch baking dish, place sausages; pierce sausage casings with fork. Cover dish with waxed paper. Cook on high 5½ minutes, turning over sausages half way through time. Let them stand 3 minutes. Remove to paper towels to drain.

Preheat oven to 400 degrees. Grease 9 x 13 inch pan. Prepare hot roll mix as label directs but use 1 cup water and omit egg; do not let dough rise. Pat dough onto bottom and halfway up sides of dish to make a stand-up edge. In medium bowl, mix spaghetti sauce, next 5 ingredients and sliced sausage. Sprinkle half of mozzarella over dough in baking dish; top with spaghetti sauce mixture, parmesan cheese and remaining mozzarella. Bake pizza on bottom rack of oven 25 minutes or until topping is hot and bubbly and crust is browned and crisp.