Sausage and Roasted Pepper Calzone Recipe

Name: Sausage and Roasted Pepper Calzone
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; ⅓ 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

Servings: persons

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
⅓ 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

1
Allow both crust pouches to stand at room temperature 15 to 20 minutes.
2
Meanwhile, in large skillet brown sausage with onions and garlic; drain.
3
Stir in basil, Italian seasoning and pepper.
4
In small bowl, beat eggs with fork.
5
Reserve 1 1/2 tablespoons; set aside.
6
Add ricotta cheese to remaining eggs; mix well.
7
Stir into sausage mixture.
8
Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
9
Preheat the oven to 400 degrees.
10
Remove crusts from pouches; unfold.
11
Press out fold lines.
12
If crusts crack, wet fingers and push edges together.
13
Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge.
14
Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center.
15
Fold pie crust half over filling; press edges with fork to seal.
16
Cut four 1-inch slits in top of crust.
17
Repeat with second crust and remaining filling at opposite end of cookie sheet.
18
Brush with reserved 1 1/2 tablespoons egg.
19
Sprinkle with remaining pine nuts.
20
Bake 20 to 25 minutes or until crust is golden brown.
21
To serve, cut each calzone in half or into 3 wedges.

431

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1 15-ounce package refrigerated pie crusts, 1 pound sweet Italian sausage, 1/2 cup sliced green onions, 1 garlic clove, minced, and more.

Yes, Sausage and Roasted Pepper Calzone falls under the Meat & Poultry category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Sausage and Roasted Pepper Calzone

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions