Bake-Off® Contest 34, 1990
Port Blanchard, Pennsylvania

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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  • prep time 30 min
  • total time 55 min
  • ingredients 12
  • servings 6
 

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

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 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.
  • 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.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
680
(
Calories from Fat
410),
% Daily Value
Total Fat
45g
45%
(Saturated Fat
18g,
18%
Trans Fat
0g
0%
),
Cholesterol
135mg
135%;
Sodium
1260mg
1260%;
Total Carbohydrate
41g
41%
(Dietary Fiber
1g
1%
  Sugars
5g
5%
),
Protein
27g
27%
;
% Daily Value*:
Vitamin A
30%;
Vitamin C
50%;
Calcium
35%;
Iron
10%;
Exchanges:
2 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 3 High-Fat Meat; 4 Fat;
Carbohydrate Choices:
3
*Percent Daily Values are based on a 2,000 calorie diet.
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