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Sausage And Roasted Pepper Calzone

chef.jackson's picture
For crust:
  Refrigerated pie crusts 15 Ounce (1 Package, Pillsbury)
For filling:
  Mild bulk italian sausage 1 Pound
  Sliced green onions 1⁄2 Cup (8 tbs)
  Garlic 1 Clove (5 gm), minced
  Dried basil leaves 1⁄4 Teaspoon
  Dried 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 to make 2 cups
  Roasted red bell peppers 7 Ounce, drained, roasted, chopped (1 Jar)
  Pine nuts 1⁄4 Cup (4 tbs)

1. Pre-heat the oven to 400°F.
2. Let both the pie crust pouches to stand at room temperature for 15 to 20 minutes.

3. As the crusts thaw; heat a large skillet over medium-high heat, combine sausage, onions and garlic; cook and stir for 5 to 7 minutes or until sausage is thoroughly cooked, stirring frequently. Drain.
4. Add in basil, Italian seasoning and pepper.
5. Take asmall bowl, whisk both eggs. Reserve 1 1/2 tablespoons; set aside. Add ricotta cheese to remaining eggs; blend well. Mix into sausage mixture.
6. To the sausage mixture, add mozzarella cheese, roasted peppers and 3 tablespoons of the pine nuts; mix well.
7. Keep 1 pie crust on end of large ungreased cookie sheet with about 1/3 of crust extending over edge. Spread half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center.
8. Fold pie crust half over filling; press edges with fork to seal. Using a knife or a dough cutter, make four 1-inch slits in top of crust.
9. Do the same with second crust and remaining filling. Brush calzones with reserved 1 1/2 tablespoons egg. Scatter the remaining pine nuts.
10. Bake for 20 to 25 minutes or until rust is golden brown.

11. Cut each calzone to 3 wedges and serve immediately.

Recipe Summary

Difficulty Level: 
Main Dish
Preparation Time: 
40 Minutes
Cook Time: 
25 Minutes
Ready In: 
65 Minutes

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