Sausage and Roasted Pepper Calzone - shell

Method

• Heat oven.
• Allow both crust pouches to stand at room temp 15 to 20 min.
• 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 1/2 tbs; set aside.
• Add ricotta cheese to remaining eggs; mix well.
• Stir into sausage mixture.
• Add mozzarella cheese, peppers and 3 tablespoon 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 13 of crust hanging over edge.
• Spoon half of sausage mixture over half of crust on cookie sheet, leaving abou 1 inch border and mounding filling towards 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 with reserved 1 1/2 tablespoon egg.
• Sprinkle with remaining pine nuts.
• Bake at 400F (200C) for 20 to 25 min or until crust is golden brown.
• To serve cut each calzone in half or into 3 wedges.