Stuffed Spinach and Sausage Roll

This is another of Corey's favorites. This is a Pampered Chef recipe. I am posting it as written. However, I cut the recipe in half when I make it.

Stuffed Spinach and Sausage Roll

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 Preheat oven to 400°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. 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. 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. Yield: 10 servings **http://www.pamperedchef.com/recipe_search/recipe.jsp?id=12323