- 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
- 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 15×11-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.