In small bowl, combine olive oil, Tabasco sauce, garlic and rosemary. In large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of Tabasco-oil mixture; stir until dough pulls away from side of bowl. Turn dough onto lightly floured surface; shape dough into ball. Knead until smooth, adding additional flour as necessary.

Preheat oven to 425°F. Cut dough into quarters; cut each quarter into 10 equal pieces. Roll each piece into ball. On large cookie sheet, press each ball into 2-inch round. Brush each with remaining Tabasco-oil mixture. Arrange approximately two teaspoons of toppings (see below) on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.

Toppings:

French: Combine tomato, goat cheese and fresh parsley Italian: Combine mozzarella, pitted green olives and roasted red pepper strips Spanish: Combine artichoke hearts, cherry tomatoes and sliced green onions

Makes 40 hors d'oeuvres.