Sausage And Roasted Pepper Calzone
|All ready pie crust||15 Ounce (1 Package)|
|Sweet italian sausage||1 Pound|
|Sliced green onions||1⁄2 Cup (8 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Basil leaves||1⁄4 Teaspoon|
|Italian seasoning||1⁄4 Teaspoon|
|Ricotta cheese||1⁄3 Cup (5.33 tbs)|
|Mozzarella cheese||8 Ounce, cut into 1/4 inch cubes (2 Cup)|
|Canned roasted red peppers||7 Ounce, drained, chopped|
|Pine nuts||1⁄4 Cup (4 tbs)|
Heat oven to 400°F.
Allow both crust pouches to stand at room temperature 15 to 20 minutes.
Meanwhile, in large skillet brown sausage with onions and garlic; drain.
Stir in basil, Italian seasoning and pepper.
In small bowl, beat eggs with fork.
Reserve 1 1/2 tablespoons; set aside.
Add ricotta cheese to remaining eggs; mix well.
Stir into sausage mixture.
Add mozzarella cheese, peppers and 3 tablespoons of the pine nuts; mix well.
Remove crusts from pouches; unfold.
Press out fold lines.
If crusts crack, wet fingers and push edges together.
Place one prepared crust on end of large ungreased cookie sheet with about 1/2 of crust hanging over edge.
Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards 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 with reserved 1 1/2 tablespoons egg.
Sprinkle with remaining pine nuts.
Bake at 400°F for 20 to 25 minutes or until crust is golden brown.
To serve, cut each calzone in half or into 3 wedges.
Serving size: Complete recipe
Calories 4089 Calories from Fat 2265
% Daily Value*
Total Fat 255 g391.9%
Saturated Fat 103.3 g516.6%
Trans Fat 0 g
Cholesterol 780 mg260%
Sodium 6792.8 mg283%
Total Carbohydrates 292 g97.4%
Dietary Fiber 14 g56.1%
Sugars 7 g
Protein 166 g333%
Vitamin A 125.8% Vitamin C 77.5%
Calcium 160.7% Iron 95.8%
*Based on a 2000 Calorie diet