Sausage & Vegetable Calzones

• 1/2 lb. (225 g) Italian sausage
• 2 cups sliced fresh mushrooms
• 1 large red pepper, cut into strips, halved
• 1 clove garlic, minced
• 1 cup Cracker Barrel Shredded Mozzarella Cheese
• 3/4 cup Philadelphia Cream Cheese Product
• 750 g refrigerated pizza dough

1. Remove casings from sausage.
2. Crumble sausage into large nonstick skillet.
3. Add mushrooms and peppers; cook on medium-high heat 5 to 7 min.
4. or until sausage is browned, stirring frequently and adding garlic for the last minute.
5. Drain.
6. Return sausage mixture to skillet.
7. Add mozzarella and cream cheese product; mix well.
8. Cool slightly.
9. Heat oven to 450F.
10. Divide dough into 8 pieces; press each into 5-inch round on lightly floured surface.
11. Top with sausage mixture; fold in half.
12. Seal edges with fork, then poke holes in tops to allow steam to vent.
13. Place on parchment-covered baking sheet.
14. Bake 20 min.
15. or until golden brown.

italian sausage, mushrooms, red pepper, clove garlic, mozzarella cheese, philadelphia cream cheese, dough

Taken from www.kraftrecipes.com/recipes/sausage-vegetable-calzones-139293.aspx (may not work)