Sausage and Roasted Pepper Calzone

Preparation

1. Step 1

   Allow both crust pouches to stand at room temperature 15 to 20 minutes.

2. Step 2

   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 1½ tablespoons; set aside. Add ricotta cheese to remaining eggs; mix well. Stir into sausage mixture. Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.

3. Step 3

   Preheat the oven to 400 degrees.

4. Step 4

   Remove crusts from pouches; unfold. Press out fold lines. If crusts crack, wet fingers and push edges together. Place one prepared crust on end of large ungreased cookie sheet with about ⅓ of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 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 1½ tablespoons egg. Sprinkle with remaining pine nuts.

5. Step 5

   Bake 20 to 25 minutes or until crust is golden brown. To serve, cut each calzone in half or into 3 wedges.