Mexican Calzone

by Jennifer G.

1 can (13.8 oz.) refrigerated pizza crust
1/4 cup cream cheese, softened
1/2 cup refried beans
2 Tablespoons salsa

4 Tablespoons southwestern corn
1 cup shredded Pepper Jack cheese
1 (10 oz.) tub restaurant-style cheese dip

PREHEAT oven to 400°F. Cut dough roll in half crosswise. Unroll 1 dough half on large baking sheet sprayed with cooking spray.
SPREAD cream cheese evenly down center of dough, leaving 1/2 inch around edges. Top cream cheese with refried beans and then a layer of salsa.
Layer with José Olé® Chicken or Beef Taquitos, southwestern corn, and cheese.
UNFOLD remaining dough half over filling. Crimp edge with fork.
CUT rectangle into thirds crosswise. Cut each rectangle on diagonal into 2 pieces, but do not separate.
BAKE 15 to 19 min. or until golden brown. Cool on cooling rack 5 min.

Makes 6 servings.
Serve with queso for dipping.