Stuffed Spinach and Sausage Roll

1/2 lb. mild Italian sausage, cooked, drained and chopped
1 C. fresh whole mushrooms, chopped
1 pkg. (300g) frozen chopped spinach, thawed and patted dry
1 C. shredded mozzarella cheese
1 egg, separated
2 garlic gloves, pressed
2 pkg. (283g) refrigerated pizza crust
1 can (7.5 oz/213mL) pizza sauce

Preheat oven to 400°F. Chop cooked sausage and mushrooms; place in a bowl and add spinach and cheese. In a bowl, separate egg; add yolk to spinach mixture, reserving egg white. Press garlic over spinach mixture; mix well. Using a pizza roller, roll one pizza crust into 12 x 9-inch rectangle on a cutting board. Spoon half the spinach mixture over dough to within 1/2 inch of edges of dough; spreading evenly. Starting at longest side of rectangle, roll up dough ,jellyroll fashion; press seam together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam sides down, on a large round stone. Join ends of rolls to form 1 large ring; pinch together to seal. Lightly beat egg white with whisk; brush onto dough. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before cutting. Warm pizza sauce and spoon sauce over each serving.

Yields 10 servings.

Per serving: 248 calories; 12g protein; 9g fat; 30g carbohydrates; 621 mg sodium