Calzone Recipes

Ingredients

Directions

1. I saw that you were interested in the Calzone recipes in BHG Nov. issue, so here goes: For calzones, unroll pizza dough.
2. Roll or stretch dough into a 15x10" rectangle.
3. Cut into 6 5" squares.
4. Divide desired filling among squares.
5. Brush edges with water.
6. Lift one corner and stretch dough over to the opposite corner.
7. Press edges of dough well w/fork to seal.
8. Arrange on a greased baking sheet.
9. Prick tops with a fork.
10. Combine egg and 1t water.
11. Brush onto calzones.
12. Sprinkle w/Parmesan, if desired.
13. Bake 425 for 8-10 mins.
14. Let stand 5 mins. before serving.
15. Makes 6 calzones.
16. Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown.
17. Drain.
18. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella cheese (1C), and 1 2-oz can mushroom stems and pieces, drained.
19. Ham-spinach filling: cook 1 10oz pkg frozen chopd spinach according to pkg dirs; drain well.
20. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz), 1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion.