Heat oven to 200ºC . Allow both crust pouches to stand at room temp 15-20 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 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 one third of crust hanging over edge. Spoon half of sausage mixture over half of crust on cookie sheet, leaving abou 3 cm border and mounding filling towards center. Fold pie crust half over filling' press edges with fork to seal. Cut four 3 cm 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 200ºC for 20-25 min or until crust is golden brown. To serve cut each calzone in half or into 3 wedges.