| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy, Grains |
Italian |
Italian5 |
4 |
servings |
INGREDIENTS
| 1 |
|
15 ounces pk pillsbury pie crusts |
| 1 |
lb |
Sweet Italian sausage |
| 1 |
|
Garlic clove minced |
| 1/4 |
ts |
Italian seasoning |
| 2 |
|
Eggs |
| 8 |
oz |
Mozzarella cheese; cubes |
| 1/4 |
c |
Pine nuts |
| 1/2 |
c |
Sliced green onions |
| 1/4 |
ts |
Basil leaves |
| 1/4 |
ts |
Pepper |
| 1/3 |
c |
Ricotta cheese |
| 1 |
|
7 ounces jar roasted red peppers chp |
INSTRUCTIONS
CRUST
FILLING
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.
Per serving: 774 Calories (kcal); 51g Total Fat; (59% calories from fat);
24g Protein; 56g Carbohydrate; 174mg Cholesterol; 676mg Sodium Food
Exchanges: 3 1/2 Grain(Starch); 2 1/2 Lean Meat; 0 Vegetable; 0 Fruit; 8
1/2 Fat; 0 Other Carbohydrates
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