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Sausage And Roasted Pepper Calzone

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Ingredients
For crust
  All ready pie crust 15 Ounce (1 Package)
For filling
  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
  Pepper 1⁄4 Teaspoon
  Eggs 2
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Method: 
Baked
Ingredient: 
Pepper

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