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Sausage and Vegetable Calzones

By: PHILADELPHIA Cooking Creme

"These delicious calzones are filled with Italian sausage, mushrooms, and red bell pepper strips in a creamy, cheesy sauce."

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Prep Time:
10 Min

Ready In:
35 Min

Servings (Help)

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Original Recipe Yield 6 servings

Ingredients

1/2 pound bulk Italian sausage
1/2 pound sliced fresh mushrooms
1 large red pepper, cut into strips, halved
1 (10 ounce) tub PHILADELPHIA Savory Garlic Cooking Creme
1 cup KRAFT Shredded Mozzarella Cheese
1 (10 ounce) can refrigerated pizza crust

Directions

Heat oven to 400 degrees F.
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.
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.
Bake 15 min. or until golden brown.

Footnotes

Serving Suggestion: Serve these warm calzones with a mixed green salad to round out the meal.
Substitute: Omit mushrooms. Brown sausage with peppers; drain and return to skillet. Add 1 pkg. (6 oz.) fresh baby spinach; cover and cook 5 to 6 min. or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
Special Extra: Sprinkle each calzone lightly with KRAFT Grated Parmesan Cheese before baking.
Nutrition Information Per Serving (1/2 lb. Italian Sausage): 330 calories, 16g total fat, 8g saturated fat, 45mg cholesterol, 1070mg sodium, 31g carbohydrate, 2g dietary fiber, 6g sugars, 16g protein, 30%DV vitamin A, 30%DV vitamin C, 20%DV calcium, 10%DV iron.

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