Best Sausage And Roasted Pepper Calzone Recipes

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SAUSAGE AND ROASTED PEPPER CALZONE



Sausage and roasted pepper calzone image

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

Provided by Lynnda Cloutier

Categories     Roasts

Number Of Ingredients 12

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

Steps:

  • 1. 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
  • 2. 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.
  • 3. 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.
  • 4. Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone into 3 wedges.

SAUSAGE AND ROASTED PEPPER CALZONE



Sausage and Roasted Pepper Calzone image

Provided by Marian Burros

Categories     main course

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

1 15-ounce package refrigerated pie crusts
1 pound sweet Italian sausage
1/2 cup sliced green onions
1 garlic clove, minced
1/4 teaspoon basil leaves
1/4 teaspoon Italian seasoning
1/4 teaspoon pepper
2 eggs
1/3 cup ricotta cheese
8 ounces mozzarella cheese, cut into 1/4-inch cubes, 2 cups
7 ounce jar roasted red peppers, drained, chopped
1/4 cup pine nuts

Steps:

  • 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, red peppers and 3 tablespoons of the pine nuts; mix well.
  • Preheat the oven to 400 degrees.
  • 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 1/3 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 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.

Nutrition Facts : @context http, Calories 644, UnsaturatedFat 20 grams, Carbohydrate 43 grams, Fat 41 grams, Fiber 2 grams, Protein 27 grams, SaturatedFat 17 grams, Sodium 1023 milligrams, Sugar 2 grams, TransFat 0 grams

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