Italian Pot Pie

• 1-1/2 cups flour
• 1/2 cup cold butter, cut into chunks
• 4 oz. (1/2 of 8-oz. pkg.) PHILADELPHIA Cream Cheese, cubed
• 1 tsp. dried oregano leaves, divided
• 1 lb. extra-lean ground beef Safeway 1 lb For $3.99 thru 02/09
• 1 onion, chopped
• 1 green pepper, cut lengthwise into thin strips, then crosswise in half
• 1-1/2 cups CLASSICO Italian Sausage with Peppers & Onions Pasta Sauce
• 1-1/2 cups KRAFT Shredded Low-Moisture Part-Skim Mozzarella Cheese

1. Heat oven to 400 degrees F.
2. Use pulsing action of food processor to process flour, butter, cream cheese and 1/2 tsp.
3. oregano until mixture is well blended and pulls away from of side of container.
4. Shape into ball; flatten slightly.
5. Wrap tightly with plastic wrap.
6. Refrigerate until ready to use.
7. Brown meat with onions and peppers in large nonstick skillet on medium heat.
8. Add pasta sauce, mozzarella and remaining oregano; mix well.
9. Spoon into 9-inch deep-dish pie plate sprayed with cooking spray.
10. Roll dough on lightly floured surface to 10-inch round; place over pie.
11. Seal and flute edge.
12. Cut several slits in crust to permit steam to escape.
13. Place on rimmed baking sheet.
14. Bake 30 to 35 min.
15. or until golden brown.
16. Let stand 10 min.
17. before serving.

flour, cold butter, philadelphia cream cheese, oregano, extralean ground beef, onion, green pepper, sausage, mozzarella cheese

Taken from www.kraftrecipes.com/recipes/italian-pot-pie-186178.aspx (may not work)