Seeking an old pampered chef recipe-- a spinach dish with a quick rising pizza crust -- came with 9'; stone pan

This recipe makes terrific pizza crusts, and I've misplaced it. The dish called for folding the pizza crust over the spinach filling and baking it in the round stone cake pan kind of like a calzone or something. I've had the recipe at least 10 years and ';put it away'; recently, after it blew off the frig for the 90-11th time.Seeking an old pampered chef recipe-- a spinach dish with a quick rising pizza crust -- came with 9'; stone pan
been searching through my pampered chef cook books, couldn't find it, so I called my step mom yesterday morning and barrowed her older pampered chef cook books, I think what you're looking for is the stuffed spinach and sausage roll...sounded like it, so hope this helps ya out :D





1/2 pound mild Italian sausage, cooked, drained and crumbled


1 cup (4 ounces) chopped fresh whole mushrooms


1 package (10 ounces) frozen chopped spinach, thawed and well drained


1 cup (4 ounces) shredded mozzarella cheese


2 garlic cloves, pressed


1 egg, separated


2 packages (10 ounces each) refrigerated pizza crust


1 can (8 ounces) pizza sauce, warmed





Directions:


1. Preheat oven to 400掳F. In Classic Batter Bowl, combine sausage, mushrooms, spinach, cheese and garlic; mix well. In Small Batter Bowl, separate egg using Egg Separator; add yolk to spinach mixture, reserving egg white.





2. Roll one pizza crust into a 12 x 9-inch rectangle. Spread half of spinach mixture over dough to within 1/2- inch of edges of dough. Starting at longest side of rectangle, roll up dough, jelly-roll fashion; press seams together to seal. Repeat with remaining pizza crust and filling.





3. Place rolls, seam sides down, on Large Round Stone. Join ends of rolls to form 1 large ring; pinch together to seal. Lightly beat egg white using Egg Separator; brush over dough. Bake 25-30 minutes or until golden brown. Let stand 10 minutes before cutting. Spoon sauce over each serving.