SAUSAGE AND ROASTED PEPPER CALZONE

Sausage and Roasted Pepper Calzone image

Provided by Marian Burros

Time 40m

Yield 4 to 6 servings

Number Of Ingredients 12

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Ingredients

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