Sausage and roasted pepper calzone

Lynnda Cloutier


This dish has a distinctive Italian flavor to it. Dad loved sausage and peppers. Mom cooked them all the time.

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1 lb bulk sweet italian sausage
1/2 cup sliced green onions (8 medium)
1 clove garlic, finely chopped
1/4 teaspoon dried basil leaves
1/4 teaspoon italian seasoning
1/4 teaspoon pepper
2 eggs
1/3 cup ricotta cheese
8 oz mozzarella cheese, cut into 1/4-inch cubes (2 cups)
1 jar (7 oz) roasted red bell peppers, drained, chopped
1/4 cup pine nuts
1 box pillsbury® refrigerated pie crusts, softened as directed on box

Directions Step-By-Step

Heat oven to 400┬░F. Meanwhile, in 10-inch skillet, mix sausage, onions and garlic; cook and stir over medium-high heat 5 to 7 minutes or until sausage is thoroughly cooked; drain. Stir in basil, Italian seasoning and pepper
In small bowl, beat eggs. Measure out and reserve 1 1/2 tablespoons egg. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, roasted peppers and 3 tablespoons of the pine nuts; mix well.
Unroll 1 pie crust on end of large ungreased cookie sheet with about 1/3 of crust extending over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling toward 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 calzones with reserved 1 1/2 tablespoons egg. Sprinkle with remaining pine nuts.
Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone into 3 wedges.

About this Recipe

Course/Dish: Pork, Roasts, Pizza