12 ounces Italian pork sausage, remove casings if present
1 cup frozen chopped onion
1 cup frozen chopped green bell pepper
No-Stick Cooking Spray
1 pkg (13.8 oz each) refrigerated pizza crust dough
1-½ cups (from 24-oz can) Garlic & Herb Pasta Sauce, divided
1 cup shredded part-skim mozzarella cheese
Preheat oven to 425°F. Cook sausage, onion and bell pepper in large skillet over medium-high heat 6 to 8 minutes or until sausage is crumbled and no longer pink, stirring occasionally. Drain.
Spray 15×10-inch baking sheet with cooking spray. Unroll pizza dough onto baking sheet and press into 14×10-inch rectangle. Spread 1/2 cup pasta sauce lengthwise down center of dough to within 1/2 inch of each short edge.
Spoon meat mixture evenly on top of sauce. Sprinkle cheese evenly over meat mixture. Pull up each long edge over filling and pinch edges together to seal. Pinch short ends together to seal.
Bake 15 to 18 minutes or until deep golden brown. Heat remaining 1 cup pasta sauce in covered container in microwave on HIGH 1-1/2 minutes or until hot. Cut Pizza Bake into 8 slices. Serve sauce over slices.