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1
Allow both crust pouches to stand at room temperature 15 to 20 minutes.
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2
Meanwhile, in large skillet brown sausage with onions and garlic; drain.
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3
Stir in basil, Italian seasoning and pepper.
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4
In small bowl, beat eggs with fork.
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5
Reserve 1 1/2 tablespoons; set aside.
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6
Add ricotta cheese to remaining eggs; mix well.
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7
Stir into sausage mixture.
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8
Add mozzarella cheese, red peppers and 3 tablespoons of the pine nuts; mix well.
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9
Preheat the oven to 400 degrees.
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10
Remove crusts from pouches; unfold.
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11
Press out fold lines.
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12
If crusts crack, wet fingers and push edges together.
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13
Place one prepared crust on end of large ungreased cookie sheet with about 1/3 of crust hanging over edge.
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14
Spoon half of sausage mixture over half of crust on cookie sheet, leaving about 1-inch border and mounding filling towards center.
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15
Fold pie crust half over filling; press edges with fork to seal.
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16
Cut four 1-inch slits in top of crust.
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17
Repeat with second crust and remaining filling at opposite end of cookie sheet.
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18
Brush with reserved 1 1/2 tablespoons egg.
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19
Sprinkle with remaining pine nuts.
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20
Bake 20 to 25 minutes or until crust is golden brown.
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21
To serve, cut each calzone in half or into 3 wedges.
