Sausage & Roasted Pepper Calzone

Directions

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 1½ 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 ⅓ 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 1½ tablespoon egg. Sprinkle with remaining pine nuts.

Bake at 400℉ (200℃) for 20 to 25 min or until crust is golden brown.

To serve cut each calzone in half or into 3 wedges.