For the crust, combine olive oil, TABASCO® Sauce, garlic and rosemary in a small bowl. In a large bowl, combine hot roll mix, packet of yeast, hot water and 2 tablespoons of the oil mixture; stir until dough pulls away from side of bowl.
Turn dough onto a lightly floured surface and shape into a 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 a ball. On a large cookie sheet, press each ball into a 2-inch round. Brush each with remaining oil mixture.
For the toppings, combine ingredients for each topping in a small bowl. Arrange about 2 teaspoons of topping on each dough round. Bake 12 minutes or until dough is lightly browned and puffed.
Makes 40 hors d'oeuvres.