Calzone

These are the calzones I made for Thanksgiving. I made them smaller for hor’dourves. Usually when I make them it’s for the main dish and they are much bigger. You can serve them with a side of tomato sauce. You can stuff them with anything you like. There is only one rule for the mix. Always use ricotta cheese and the mozzarella cheese. That is the main ingredient for calzones. Another words, those two ingredients makes a calzone, a calzone.

Ingredients:
1 lbs. Pizza dough
15 oz. Ricotta cheese
2 cups of Mozzarella cheese
1 family size bag of fresh spinach
7 oz. ham steak cut in small cubes
2 cloves of fresh garlic chopped
2 eggs
Salt and pepper to taste

Directions:
Scramble one egg and set aside.
Mix all remaining ingredients together.
Roll out the pizza dough to about a ¼ inch thickness.
Use a 5 inch circle cutter to cut the individual calzones
Put one heaping teaspoon of mixture on one side of the dough.
Dip a brush in the scrambled egg and moisten along the edge of the dough.
Fold the dough over the mixture and press closed with a fork.
Place on a lined baking sheet and bake for 15 minutes or until golden brown.

makes 7 Calzones