Lunch: Sausage and Roasted Pepper Calzone

Dinner ready in 55 minutes! Enjoy this cheesy calzone made using Pillsbury® refrigerated pie crusts and sausage – perfect if you love Italian cuisine.

This recipe includes fertility superfoods such as:

Nuts, Basil

Health and fertility benefits of Sausage and Roasted Pepper Calzone

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Basil is an excellent stress reliever, and has antioxidant and anti-inflammatory benefits.

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

Instructions

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.

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