Sausage & Vegetable Calzones

Kim and I made this delicious Kraft recipe over spring break. The pizza dough was a pain to mess with, but the stuffing was easy to make. The work was definitely worth it.

Ingredients

1/2 lb. bulk Italian sausage

1/2 lb. sliced fresh mushrooms

1 large red pepper, cut into strips, halved

1 tub (10 oz.) PHILADELPHIA Savory Garlic Cooking Creme

1 cup KRAFT Shredded Mozzarella Cheese

1 can (10 oz.) refrigerated pizza crust

Directions

1. Heat oven to 400°F.

2. Brown sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Stir in cooking creme and mozzarella. Remove from heat. 

3. Unroll pizza dough on clean work surface. Pat out to 15x11-inch rectangle; cut lengthwise in half, then cut each piece crosswise into thirds. Top dough rectangles with sausage mixture; fold in half. Seal edges with fork. Place on baking sheet sprayed with cooking spray.

4. Bake 15 min. or until golden brown.