Stuffed Spinach and Sausage Roll

½ pound mild italian sausage, cooked, drained and crumbled

1 c. fresh whole mushrooms

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

1 c. mozzarella cheese

2 garlic cloves, pressed

1 egg, separated

2 packages, (10 oz each) refrigerated pizza crust

1 can (8 oz) pizza sauce, warm

Preheat oven to 400 degrees. Combine sausage, mushrooms, spinach, cheese and garlic, mix well. Separate egg and add yolk to spinach mixture, reserving egg white. Poll one pizza crust into a 12 x 9 rectangle. Spread half of spinach mixture over dough to within ½ inch of edges. Starting at longest side of rectangle, roll dough, jelly-roll fashion, press seams together to seal. Repeat with remaining pizza crust and filling. Place rolls, seam side down. Join ends of rolls to form one large ring, pinch together to seal. Lightly beat egg white brush over dough. Bake 25-30 minutes of until golden brown. Let stand 10 minutes before cutting, serve with sauce.