Stuffed Pizza

We've had some yummy suppers this week.  And, because I know I'm always on the lookout for new, simple and quick recipes to make, I thought I'd share (in case any of you, like me, get stuck in a cooking rut). 

Recently, I subscribed to the Betty Crocker magazine - the latest issue is the Bisquick issue (filled with 72 recipes that use Bisquick).  We picked out a few to add to test out in our most recent menu rotation.  The first one we tried was Stuffed Pizza.  Brian said this was a definite keeper.

Stuffed Pizza
1/2 lb. bulk Italian pork sausage
1/2 lb. lean ground beef (*I didn't feel like having to  buy sausage, so used 1 lb. ground beef, since we have it on hand)
3 1/3 c. Original Bisquick mix (*I used the Heart Smart instead)
3/4 c. cold water
3 c. shredded mozzarella cheese
1 jar (14-15 oz.) pizza sauce (*we love sauce, so I used about a jar and a 1/2)
1 c. sliced fresh mushrooms (*I left these out for my picky family!)
1/4 c. chopped green bell pepper

Heat over to 450. Spray 13x9" glass baking dish with cooking spray. In 10" skillet, cook sausage and beef over medium-high heat 5-7 minutes, stirring occasionally, until thoroughly cooked; drain. Set aside.

In large bowl, stir Bisquick and cold water until dough forms. Divid dough into 2 parts, with 1 part slightly larger. On surface sprinkled with Bisquick mix, press or roll larger part of dough into 16x14" rectangle. Fold crosswise into thirds; place in center of baking dish and unfold. Press dough on bottom and up sides of dish. Sprinkle with 1 cup of the cheese; top with 3/4 cup of the pizza sauce, the meat mixture, mushrooms, bell pepper, and 1 1/2 cups of the cheese.

Press or roll remaining part of dough into 13x9" rectangle. Fold crosswise into thirds; place on cheese in center of baking dish and unfold. Press edges of bottom and top crusts together to seal. Make small slits in top crust. Spread remaining pizza sauce over crust; sprinkle with remaining 1/2 cup of cheese.

Bake 22-25 minutes or until edges of crust are golden brown.