1 HRS 5 MINS
Time to Cook
Preheat oven to 400°F. Prepare Italian-Style Beef Sausage. Stir pasta sauce, mushrooms and garlic into sausage mixture. Bring to a boil; reduce heat and simmer 10 minutes, stirring occasionally. Remove from heat; stir in arugula and cheese. Italian-Style Beef Sausage: Combine 1 pound Ground Beef, 1 teaspoon fennel seed, 1/2 teaspoon salt, 1/4 teaspoon coriander, 1/4 teaspoon garlic powder, 1/4 teaspoon paprika, 1/4 teaspoon black pepper and 1/8 to 1/4 teaspoon crushed red pepper in large bowl, mixing lightly but thoroughly. Heat large nonstick skillet over medium heat until hot. Add sausage mixture; cook 8 to 10 minutes, breaking into 1/2-inch crumbles and stirring occasionally.
Cooking Tip: Cooking times are for fresh or thoroughly thawed ground beef. Ground beef should be cooked to an internal temperature of 160°F. Color is not a reliable indicator of ground beef doneness.
Meanwhile, spray large baking sheet with cooking spray. Place pizza dough in pan; press dough into 15 x 10-inch rectangle. Spoon sausage filling down center of rectangle, leaving 2-1/2-inch border on long sides and 1/4-inch border on short sides of dough. Cut dough at 1-inch intervals along each long side just to edge of filling. Alternating sides, fold dough strips halfway over filling at an angle, creating braided appearance. Pinch short sides of dough together to seal and enclose filling.
Bake in 400°F oven 20 to 23 minutes or until crust is golden brown. Let stand 5 minutes; cut crosswise into 8 slices to serve.
Nutrition information per serving: 619 Calories; 225 Calories from fat; 25g Total Fat (10 g Saturated Fat; 6 g Monounsaturated Fat;) 99 mg Cholesterol; 1497 mg Sodium; 53 g Total Carbohydrate; 10.7 g Dietary Fiber; 46 g Protein; 6.4 mg Iron; 11.7 mg NE Niacin; 0.5 mg Vitamin B6; 3.3 mcg Vitamin B12; 7.5 mg Zinc; 27.8 mcg Selenium; 91.2 mg Choline.
This recipe is an excellent source of Dietary Fiber, Protein, Iron, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Choline.