5 oz. reduced-fat Italian bulk turkey sausage (mild)
1/2 C. pizza sauce
Nonstick olive oil cooking spray
1 (10-oz.) package refrigerated pizza dough
1/3 C. shredded reduced-fat Italian blend cheese

Preheat oven to 425°F. Cook sausage in nonstick saucepan until browned, stirring with spoon to break up meat. Drain off fat. Stir in pizza sauce. Cook until hot. Spray baking sheet with cooking spray. Unroll pizza dough onto baking sheet. Pat into 12X8-inch rectangle. Cut into six (4X4-inch) squares. Divide sausage mixture evenly among squares. Sprinkle with cheese. Lift one corner of each square and fold dough over filling to opposite corner, making a triangle. Press edges with tines of fork to seal.
Bake 11 to 13 minutes or until golden brown. Serve immediately or follow directions for freezing and reheating.

To freeze turnovers, remove to wire rack to cool for 30 minutes. Individually wrap in plastic wrap, place in freezer container or plastic freezer bag and freeze. To reheat turnovers, preheat oven to 400°F. Unwrap turnovers. Place on ungreased baking pan. Cover loosely with foil. Bake for 18 to 22 minutes or until hot. Or, place one turnover on a paper-towel-lined microwavable plate. Heat on DEFROST (30% power) 3 to 3-1/2 minutes or until hot, turning once.

Yield: 6 servings
Calories: 188
Fat: 6g
Fiber: 3g