Sausage and Roasted Pepper Calzone

Dinner ready in 55 minutes! Enjoy this cheesy calzone made using Pillsbury® refrigerated pie crusts and sausage – perfect if you love Italian cuisine.

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Servings 6

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Bake-Off® Contest 34, 1990

Tony DeSantis

Port Blanchard, Pennsylvania

ingredients 12
Prep Time 30 min
Total Time 55 min

Ingredients

Filling

1: lb bulk sweet Italian sausage

1/2: cup sliced green onions (8 medium)

1: clove garlic, finely chopped

1/4: teaspoon dried basil leaves

1/4: teaspoon Italian seasoning

1/4: teaspoon pepper

2: eggs

1/3: cup ricotta cheese

8: oz mozzarella cheese, cut into 1/4-inch cubes (2 cups)

1: jar (7 oz) roasted red bell peppers, drained, chopped

1/4: cup pine nuts

Crust

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

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Directions

1 Heat oven to 400°F. Meanwhile, in 10-inch skillet, mix sausage, onions and garlic; cook and stir over medium-high heat 5 to 7 minutes or until sausage is thoroughly cooked; drain. Stir in basil, Italian seasoning and pepper.
2 In small bowl, beat eggs. Measure out and reserve 1 1/2 tablespoons egg. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, roasted peppers and 3 tablespoons of the pine nuts; mix well.
3 Unroll 1 pie crust on end of large ungreased cookie sheet with about 1/3 of crust extending over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling toward center. Fold pie crust half over filling; press edges with fork to seal. Cut four 1-inch slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush calzones with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
4 Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone into 3 wedges.