Calzone (Filled Turnovers)

Recipe Ingredients

		Basic pizza dough
2 cups	474ml	Shredded fresh - (about 8 oz)
		Mozzarella cheese
2 cups	292g / 10oz	Ricotta cheese - (about 1 lb)
1/2 cup	118ml	Freshly grated - (about 2 oz)
		Parmesan cheese
		Cornmeal - if using a pizza
1/2 cup	118ml	Olive oil - approximately
1 cup	146g / 5.1oz	Peeled - seeded, chopped, and
		Well-drained vine-ripened or
		Canned Italian plum tomatoes
5 oz	142g	Prosciutto or other
		Flavourful ham - slivered
3		Garlic cloves - minced or
		Pressed - (optional)
		Salt
		Freshly ground black pepper

Recipe Instructions

In a large bowl, combine the mozzarella, ricotta, and 1/4 cup of the Parmesan; reserve. Roll out or stretch the pizza dough into circles. Working with 1 circle at a time, place the dough on a pizza pan generously sprinkled with cornmeal or on a lightly oiled pizza screen. Brush dough all over with olive oil, then cover half of dough circle with a generous portion of the cheeses, leaving a 1/2-inch border around the edges. Sprinkle with the tomatoes, prosciutto, garlic, and salt and pepper to taste. Fold the uncovered side over the filling and press the edges of the dough together to seal. Brush the dough with olive oil. Transfer to an oven preheated to 500F and bake until the crust is golden brown and puffy, about 15 minutes. Remove from the oven to a plate, lightly brush with olive oil, sprinkle with Parmesan cheese, and serve immediately. Serves 4 to 6 as a main course, 8 to 10 as a starter.

Source:
Donna German The Bread Machine Cookbook II

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