Refrigerated pizza crust makes prepping these cheesy Italian sausage and pepper calzones a snap. (Won't stop the folks from being impressed, though.)
What You Need
Original recipe yields 6 servings
1/2 lb. Italian sausage
1/2 lb. sliced fresh mushroom s
1 large red pepper, cut lengthwise into strips, then crosswise in half
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1-1/2 cups KRAFT Shredded Mozzarella Cheese
1/2 tsp. garlic powder
1 can (10 oz.) refrigerated pizza crust
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Let's Make It
Heat oven to 400°F.
Brown sausage with mushrooms and peppers in large nonstick skillet on medium-high heat. Drain; return to skillet. Add cream cheese spread, mozzarella and garlic powder; mix well. Remove from heat; cool 10 min.
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.
Serve these warm calzones with a mixed green salad to round out the meal.
Omit mushrooms. Brown sausage with peppers; drain. Return to skillet. Add 1 pkg. (6 oz.) fresh baby spinach; cover. Cook 5 to 6 min. or until spinach is wilted. Add cream cheese spread, mozzarella and garlic powder; mix well. Continue as directed.
Sprinkle each calzone lightly with KRAFT Grated Parmesan Cheese before baking.
Calories From Fat
% Daily Value*
Total Fat 17g
Saturated Fat 8g
Trans Fat 0g
Total Carbohydrates 29g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.