Quick And Easy Creamy Italian Sausage And Pepper Calzones

1/2 lb. sliced fresh mushrooms
1 red bell pepper, cleaned and cut into thin strips
1/2 lb. hot or sweet Italian sausage
1 cup shredded Mozzarella cheese
1 container (10 oz size) Savory Garlic cooking creme
10 ounces refrigerated pizza crust  

Get out a large skillet and put it over medium-high heat.  Add the mushrooms, peppers, and sausage, and cook, stirring, until the sausage is no longer pink and the mushrooms and red bell peppers soften and brown slightly.

When everything is cooked, tender, and browned, add the Mozzarella cheese and Savory Garlic cooking creme to the skillet, stir until cheese melts, then remove skillet from heat.

Preheat the oven to 400 degrees.

Unroll the refrigerated pizza crust onto a clean cutting board. Work the dough with your hands, patting it out until you get an 11 x 15 rectangle. With a sharp knife, cut the dough in half the long way, then cut both halves across into three equal sections. (You'll have 6 rectangles.)Spoon even amounts of the creamy sausage mixture onto the dough sections, then fold in half and gently seal by pressing with a fork around the edges. Take a sharp small knife and cut a few little slits in the top crust. Spray a baking sheet with cooking spray. 

Set each filled and sealed calzone on the baking sheet and put in preheated oven, baking for 13 to 15 minutes or until golden brown.

Remove and let sit for 3 to 5 minutes, then serve warm.

 Makes 6 calzones.