INGREDIENTS

INSTRUCTIONS

Heat oven to 400F. Allow both crust pouches to stand at room temp
15-20 minutes 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 1.5 tbs; set aside. Add
ricotta cheese to remaining eggs; mix well. Stir into sausage  mixture.
Add mozzarella cheese, peppers and 3 tbs 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 1/3  of crust
hanging over edge.  Spoon half of sausage mixture over half of crust on
cookie sheet,  leaving abou 1" border and mounding filling towards
center.  Fold pie crust half over filling' press edges with fork to
seal. Cut  four 1" slits in top of crust. Repeat with second crust and
remaining  filling at opposite end of cookie sheet. Brush with reserved
1.5 tbs  egg. Sprinkle with remaining pine nuts.  Bake at 400F for
20-25 min or until crust is golden brown.  To serve cut each calzone in
half or into 3 wedges.  Per serving: 774 Calories (kcal); 51g Total
Fat; (59% calories from  fat); 24g Protein; 56g Carbohydrate; 174mg
Cholesterol; 676mg Sodium  Food Exchanges: 3 1/2 Grain(Starch); 2 1/2
Lean Meat; 0 Vegetable; 0  Fruit; 8 1/2 Fat; 0 Other Carbohydrates
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Nutrition (calculated from recipe ingredients)
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Calories: 446
Calories From Fat: 250
Total Fat: 28.4g
Cholesterol: 169.7mg
Sodium: 1061.3mg
Potassium: 458.4mg
Carbohydrates: 9g
Fiber: 1.2g
Sugar: 1.4g
Protein: 39.2g