Sausage and Roasted Pepper Calzone Recipe
Ingredients
| Pillsbury Refrigerated Pie Crusts - 1 (15-ounce) package | ||
| Mild Italian sausage - 1 pound bulk | ||
| Green onions | 1/2 Cup (16 tbs), sliced (FOR FILLING:) | |
| Garlic | 1 Clove (5gm), minced (FOR FILLING:) | |
| Dried basil leaves | 1/4 Teaspoon (FOR FILLING:) | |
| Italian seasoning | 1/4 Teaspoon, dried (FOR FILLING:) | |
| Pepper | 1/4 Teaspoon (FOR FILLING:) | |
| Eggs | 2 (FOR FILLING:) | |
| Ricotta cheese | 1/3 Cup (16 tbs) (FOR FILLING:) | |
| Mozzarella cheese - 8 ounces (2 cups), cut into 1/4-inch cubes | ||
| Roasted red bell peppers | 1 To taste, drained (FOR FILLING:) | |
| Pine nuts | 1/4 Cup (16 tbs) (FOR FILLING:) | |
Directions
GETTING READY
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.
MAKING
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.
SERVING
11. Cut each calzone to 3 wedges and serve immediately.
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.
MAKING
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.
SERVING
11. Cut each calzone to 3 wedges and serve immediately.
Chef
