Sausage and Roasted Pepper Calzone

(6)
  4 reviews
  • 30|min prep time
  • 55|min total time
  • 12 ingredients
  • 6 servings

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

Directions

  1. 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. 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. 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. 4 Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone into 3 wedges.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

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