Sausage & Roasted Pepper Calzone
Yield
1 recipePrep
20 minCook
30 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 15 | ounces |
pie shell (9 inch)
|
|
| Filling | |||
| 1 | pound |
hot italian sausages
|
|
| 1 | each |
garlic cloves
minced |
|
| ¼ | teaspoon |
italian seasoning
|
*
|
| 2 | large |
eggs
|
|
| 8 | ounces |
mozzarella cheese
cubes |
|
| ¼ | cup |
pine nuts
|
|
| ½ | cup |
scallions, spring or green onions
sliced |
|
| ¼ | teaspoon |
basil
|
*
|
| ¼ | teaspoon |
black pepper
|
|
| ⅓ | cup |
ricotta cheese
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 433.5 | ml/g |
pie shell (9 inch)
|
|
| Filling | |||
| 453.6 | g |
hot italian sausages
|
|
| 1 | each |
garlic cloves
minced |
|
| 1.3 | ml |
italian seasoning
|
*
|
| 2 | large |
eggs
|
|
| 231.2 | ml/g |
mozzarella cheese
cubes |
|
| 59 | ml |
pine nuts
|
|
| 118 | ml |
scallions, spring or green onions
sliced |
|
| 1.3 | ml |
basil
|
*
|
| 1.3 | ml |
black pepper
|
|
| 79 | ml |
ricotta cheese
|
|
Directions
Heat oven.
Allow both crust pouches to stand at room temp 15 to 20 min.
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 1½ tbs; set aside. Add ricotta cheese to remaining eggs; mix well.
Stir into sausage mixture. Add mozzarella cheese, peppers and 3 tablespoon of the pine nuts.
Remove crusts from pouches; unfold.
Press out fold lines.
Place one prepared crust on end of large ungreased cookie sheet with about ⅓ of crust hanging over edge.
Spoon half of sausage mixture over half of crust on cookie sheet, leaving abou 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 1½ tablespoon egg. Sprinkle with remaining pine nuts.
Bake at 400℉ (200℃) for 20 to 25 min or until crust is golden brown.
To serve cut each calzone in half or into 3 wedges.
