Prep Time: 25 minutes
Cook Time: 35 minutes
Ingredients:
- 1 pkg. refrigerated pie crusts
- 1 lb. sweet or hot Italian sausage
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 red bell pepper, chopped
- 1/2 tsp. basil leaves
- 2 eggs
- 1/3 cup ricotta cheese
- 1 cup diced mozzarella cheese
- 1 cup diced Havarti cheese
- 1/3 cup chopped walnuts
- 1 egg, beaten
Preparation:
Preheat oven to 400 degrees. Soften and prepare pie crusts according to package directions. Roll out crust, if necessary, to form 2 10" circles. Place each crust on one cookie sheet, side by side, letting half of each crust extend over the side of the cookie sheet. You'll end up folding that half of the crust over the filling.Remove sausage from casings, crumble, and brown with onion, garlic, and red bell pepper in heavy skillet. Remove from heat and drain well. Add dried basil and set aside.
Beat eggs in a small bowl and add ricotta cheese. Stir into sausage mixture in skillet. Then add mozzarella cheese, Havarti cheese, and walnuts.
Spoon half of sausage mixture onto one half of each pie crust, leaving a 1" border and mounding the filling in the center. Fold the unfilled side of the pie crusts over the filling to form a half circle. Press edges firmly to seal, fold edges over slightly, then press again with a fork to make a decorative border. Cut four 1" slits in the top of each crust. Brush each filled calzone with some of the beaten egg.
Bake at 400 degrees for 20-25 minutes or until crust is golden brown. Cut each calzone into 3 wedges to serve. 6 servings
