Heat oven to 400°F for dark or nonstick pan (425°F for all other pans). Spray 15x10-inch pan with sides with cooking spray.
In 12-inch skillet, cook sausage over medium heat, stirring occasionally to crumble sausage, until no longer pink; drain and remove from skillet. Gently stir enchilada sauce into sausage to coat.
Unroll dough in pan; starting at center, press dough into 15x10-inch rectangle. Bake about 8 minutes or until light brown.
Spoon and spread sausage mixture over crust. Sprinkle with 1 1/2 cups of the cheese. Top with tomatoes and bell pepper; sprinkle with remaining 1/2 cup cheese.
Bake 8 to 10 minutes longer or until crust is golden brown and cheese is melted. Garnish with cilantro. To serve, cut into 6 rows by 3 rows.