Calzone

Basic Pizza Dough

2 packages rapid-riz yeast

2 cups of warm water

1-2 teaspoons salt

4.5-5 cups bread flour

3 Tbl olive oil

Filling

½ of an 8-oz package hard salami, sliced thin into thin strips (1/4 lb prosciutto if available

½ of an 3.5 oz package pepperoni, sliced thin strips

15 oz ricotta cheese

4 cups shredded mozzarella-parmesan cheese (Sargento)

(otherwise, add ½-3/4 cup Parmesan

10.5 oz package frozen chopped spinach, cooked and pressed dry

3 cloves garlic minced

large onion, thinly sliced.

2 teaspoons Italian seasoning.

Saute garlic, onion and herbs; mix well with all the other stuff.

After one rising (which can finish in the fridge as it makes it easy to handle) divide dough in half. Roll out to about ¼ inch thick or less. Cut into 5-inch rounds (we use a turn-over cutter for this. ) Spread filling down middle of round and then fold over the round; seal edges well. Let rise a bit.

Preheat oven to 450.

Brush tops of calzone with water when time to place in over.

Bake 20 or so minutes.

Serve with tomato sauce of your choice.