Total Time
35mins
Prep 10 mins
Cook 25 mins

Ingredients Nutrition

  • 12 lb bulk Italian sausage
  • 12 lb sliced fresh mushrooms
  • 1 large red pepper, cut into strips, halved
  • 1 (10 ounce) container Philadelphia Savory Garlic Cooking Creme
  • 1 cup Kraft® Shredded Mozzarella Cheese
  • 1 (10 ounce) canrefrigerated pizza crusts

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 minute or until golden brown.
  5. 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 minute or until spinach is wilted. Add cooking creme and mozzarella; mix well. Continue as directed.
  6. Nutrition Information Per Serving: 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.