By Tara Bench
You can substitute 2 teaspoons Italian seasoning mixed with 5 ounces softened cream cheese for the cooking creme.
Work: 40 minutes
Total: 1 hour 30 minutes
1 tablespoon olive oil
1 8-ounce container sliced mushrooms
1 cup canned or frozen, thawed, artichoke hearts
6 sun-dried tomatoes, finely chopped
1 7-ounce package (1 3/4 cups) low-sodium shredded mozzarella
1 2-pound package frozen pizza dough, thawed Flour for work surface
1/2 cup Philadelphia Cooking Creme, Italian Cheese and Herb flavor
1. Heat oil in a medium skillet over medium-high heat. Add mushrooms and cook until golden, 6 to 8 minutes; remove from heat. Pat artichoke hearts dry with paper towels and coarsely chop. Combine mushrooms, artichokes, sun-dried tomatoes and shredded cheese; set aside.
2. Heat oven to 400 degrees F. with rack in the upper third. Working with half the dough at a time, roll into an 8-by-12-inch rectangle on a lightly floured surface. Spread half the cooking creme or cream cheese mixture on dough, leaving a 1-inch border. Sprinkle with half the mushroom mixture.
3. Fold dough over filling and pinch to seal the seam and ends. Place on a parchment-lined baking sheet, seam side down. Repeat with remaining dough and ingredients. Cut a few deep vents in the top of each roll and bake for 30 minutes; tent loosely with foil, then bake until cooked through, 10 minutes more.
Per serving: 500 calories, 17.5g total fat, 6.5g sat fat, 588mg sodium, 65g carbs, 28mg chol, 21g protein, 5g fiber