Sausage And Roasted Pepper Calzone

Recipe Ingredients

		Crust
1		Pillsbury pie crusts
		Filling
1 lb	454g / 16oz	Sweet Italian sausage
1		Garlic clove minced
1/4 teaspoon	1.3ml	Italian seasoning
2		Eggs
8 oz	227g	Mozzarella cheese - cubes
1/4 cup	59ml	Pine nuts
1/2 cup	31g / 1.1oz	Sliced green onions
1/4 teaspoon	1.3ml	Basil leaves
1/4 teaspoon	1.3ml	Pepper
1/3 cup	48g / 1.7oz	Ricotta cheese
1		Roasted red peppers chp

Recipe Instructions

Heat oven to 400F. Allow both crust pouches to stand at room temp 15-20 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 1.5 tbs; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, peppers and 3 tbs 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 1/3 of crust hanging over edge.

Spoon half of sausage mixture over half of crust on cookie sheet, leaving abou 1" border and mounding filling towards center.

Fold pie crust half over filling' press edges with fork to seal. Cut four 1" slits in top of crust. Repeat with second crust and remaining filling at opposite end of cookie sheet. Brush with reserved 1.5 tbs egg. Sprinkle with remaining pine nuts.

Bake at 400F for 20-25 min or until crust is golden brown.

To serve cut each calzone in half or into 3 wedges.

Source:
Mario Batali

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