*** Sausage Calzones

1 tsp extra-virgin olive oil
6 oz reduced-fat Italian chicken sausage (or hot lean turkey sausage), sliced (or crumbled)
1 onion, sliced
3 cloves garlic, minced
1 tsp dried oregano
1 green bell pepper, thinly sliced
1 red bell pepper, thinly sliced
1/8 tsp salt
1/2 cup shredded part-skim mozzarella cheese
1 tube (11 ounces) refrigerated thin-crust pizza dough
8 oz white mushrooms

Preheat the oven to 400 degrees.

Coat a large baking sheet with cooking spray.

Heat the oil in a large nonstick skillet over medium-high heat. Add the sausage, onion, garlic, mushrooms, and oregano, and cook, stirring occasionally, for 2 to 3 minutes, or until the onion starts to soften.

Add the bell peppers and salt. Cook, stirring occasionally, for 7 to 8 minutes, or until the sausage is browned and the vegetables are tender.

Remove from the heat and let cool for 10 minutes.

Stir in the cheese.

Divide the dough into 4 equal pieces. On a lightly floured surface, roll each piece into a 6"-diameter circle.

Place one-fourth of the sausage mixture over half of each circle. Fold the dough over the filling to form 4 semicircles. Firmly pinch the edges of the dough to seal.

Carefully lift the calzones and transfer them to the baking sheet. Pierce the dough with a fork in four separate places.

Bake the calzones for 16 to 18 minutes, or until the tops are golden brown. Let cool for 5 minutes before serving.

Makes 4 servings. 9 WW PointsPlus per serving. Pair with 1/4 cup of spumoni ice cream or salad (2 cups romaine, 1 tsp parmesan, 1 tsp olive oin, 1/2 tsp red wine vinegar)