Ingredients
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 (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
Preparation
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.
