In an extra-large skillet, cook sausage, sweet pepper, onion, and garlic over medium heat until sausage is brown; drain off fat.
Prepare hot roll mix according to package directions through kneading step. Cover; let dough rest for 5 minutes.
Preheat oven to 350 degrees F. In a large bowl, beat the five eggs. Stir in 1 cup of the mozzarella cheese, the ricotta cheese, and spinach. Stir in the sausage mixture and mushrooms.
On a lightly floured surface, roll three-fourths of the dough into a 15-inch circle. Fit into the bottom and press up the side of a greased 9-inch springform pan. Sprinkle bottom of dough with 1/2 cup of the mozzarella cheese. Spoon sausage mixture over cheese. Sprinkle with remaining 1-1/2 cups cheese; press lightly into sausage mixture.
Roll remaining dough into a 9-inch circle; place on sausage-cheese mixture. Fold edge of bottom dough over top dough; pinch to seal.
In small bowl, combine the one egg and the water. Brush over top of pie; allow to dry for 5 minutes. Using a sharp knife, score top of pie in a diamond pattern, being careful not to cut all the way through the dough. Sprinkle with Parmesan cheese.
Bake, uncovered, for 40 to 45 minutes or until golden. Let stand in pan on a wire rack for 20 minutes. Using a small spatula, loosen pie from side of pan; remove side of pan. Cut pie into wedges Makes 10 servings.