In a small bowl, combine olive oil, TABASCO® Sauce, garlic and rosemary. In a large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of 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 and roll into balls. On a large cookie sheet, press each ball into a 2-inch round. Brush each with remaining 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.
Makes 40 hors d'oeuvres.
Other types of toppings:
French: Combine tomato, goat cheese and parsley
Italian: Combine mozzarella, olives and red pepper strips
Spanish: Combine artichokes, cherry tomatoes and green onions