Place warm water in large bowl. Sprinkle yeast from hot roll mix over water. Stir till yeast is dissolved. Beat in first egg. Blend in flour mixture from package. Cover; let rise in a warm place till doubled, about 30-45 minutes.

Meanwhile: brown the meat in a skillet. Drain thoroughly. Stir in chili sauce, mustard, and pepper; mix well. Fold in hard cooked eggs and cheese. Cool

Divide risen dough in half. On lightly floured surface roll half of the dough to a 13 inch circle. Spread half of the meat mixture over half of the circle of dough, leaving 1/2 inch border around edges. Moisten edges of dough with water. Fold dough over filling to form a turnover; press and together and seal using fingers or tines of a fork. Repeat with remaining dough and filling. Place on an ungreased baking sheet. Brush top with remaining beaten egg.

Bake in 375°F oven 20 to 25 minutes or until browned. Remove from baking sheet to cutting board. Garnish with fresh onion rings, if desired. To serve, slice into 1/2 inch portions. Makes two loaves.