Put a flaky phyllo twist on an Italian favorite with these sausage-, cheese- and tomato-filled pouches.
- 2 cups drained ricotta cheese
- 1/2 cup grated Parmesan cheese
- 2 large eggs, lightly beaten
- Salt and pepper to taste
- 1 pound hot or sweet Italian sausage
- 3 tablespoons olive oil
- 1-1/2 cups chopped onions
- 4 cloves garlic, minced
- 1 cup (tightly packed) chopped fresh basil
- 1/4 cup (tightly packed) chopped fresh oregano
- 5 large tomatoes
- 16 sheets Athens® Phyllo Dough (14 x 18), thawed
- 1/2 cup butter, softened
Put ricotta cheese in strainer and allow to drain for 1 hour. In bowl, mix ricotta with cheese, eggs, salt and pepper.
Remove sausage from casing and brown meat in large skillet over medium to low heat. Drain fat and remove sausage from skillet.
In same skillet, add oil and saute onions and garlic until onions are transparent. Add basil, oregano, salt and pepper. Mix with sausage in large bowl and chill.
Slice tomatoes, place on lightly oiled pan and dry in preheated 3001/4F oven for 45 minutes. Turn occasionally. Season with salt and pepper.
Layer and butter 8 sheets of Phyllo dough for each of 2 calzones. Cut into large circle and place on 12″ oiled pans.
On half of Phyllo circle spread sausage mixture, tomatoes and lastly cheese mixture. Fold over other half of Phyllo circle. Brush edges with water then roll Phyllo onto itself to seal crust.
Brush with butter. Bake in preheated 3751/4F oven for 30 minutes or until golden brown. Cool 5 minutes before cutting.