Sausage and Roasted Pepper Calzone

• 15 ounces pie shell (9 inch)
• 1 pound hot italian sausages
• 1 each garlic cloves minced
• 1/4 teaspoon italian seasoning
• 2 large eggs
• 8 ounces mozzarella cheese cubes
• 1/4 cup pine nuts
• 1/2 cup scallions, spring or green onions sliced
• 1/4 teaspoon basil
• 1/4 teaspoon black pepper
• 13 cup ricotta cheese

1. Heat oven.
2. Allow both crust pouches to stand at room temp 15 to 20 min.
3. Meanwhile, in large skillet brown sausage with onions and garlic; drain.
4. Stir in basil, Italian seasoning and pepper.
5. In small bowl, beat eggs with fork; reserve 1 1/2 tbs; set aside.
6. Add ricotta cheese to remaining eggs; mix well.
7. Stir into sausage mixture.
8. Add mozzarella cheese, peppers and 3 tablespoon of the pine nuts.
9. Remove crusts from pouches; unfold.
10. Press out fold lines.
11. Place one prepared crust on end of large ungreased cookie sheet with about 13 of crust hanging over edge.
12. Spoon half of sausage mixture over half of crust on cookie sheet, leaving abou 1 inch border and mounding filling towards center.
13. Fold pie crust half over filling' press edges with fork to seal.
14. Cut four 1 inch slits in top of crust.
15. Repeat with second crust and remaining filling at opposite end of cookie sheet.
16. Brush with reserved 1 1/2 tablespoon egg.
17. Sprinkle with remaining pine nuts.
18. Bake at 400F (200C) for 20 to 25 min or until crust is golden brown.
19. To serve cut each calzone in half or into 3 wedges.

shell, garlic, italian seasoning, eggs, mozzarella cheese, pine nuts, scallions, basil, black pepper, ricotta cheese

Taken from recipeland.com/recipe/v/sausage-roasted-pepper-calzone-47630 (may not work)