Calzones

Use recipe for pizza dough.

1 recipe for Pizza Dough
1/2 lb mozzerella cheese, coarsely grated
1/2 lb ricotta cheese
1/2 cup grated cheese
1/2 cup grated Parmesan cheese
1 egg, lightly beaten
3/4 teaspoon salt
1/4 teaspoon pepper
2 tablespoons minced parsley
2 tablespoons minced chives
1/2 teaspoon thyme
1 tablespoon olive oil

Prepare pizza dough as directed and elt rise. Meanwhile, combine all ingredients except olive oil; cover and refrigerate. When dough has doubled in bulk, preheat over to 450 degrees F. Punch dough down, divide into 4 equal parts, then roll, one at a time, into a circle 9" across. Spoon 1/4 of filling onto lower half of each circle, leaving a bottom margin of 1"; brush margin with cold water, fold upper half of pastry circle over filling, pressing edges together, then twist of crimp firmly to seal. ( Note: It's imporrtant to seal the edges tightly, otherwise the cheese may bubble out during baking.) With a pancake turner, transfer calzone to oild baking sheets, placing 2 on each sheet. Bake about 25 minutes until crisp and brown. Remove from oven, brush top of each with a little oil and sevre at once.

Authors Note: For ham or three meat clazones use 1/4 lb of ricotta instead of 1/2 lb. and just combine the meat with other ingredients. Also, I used a pizza baking stone at 450 degrees F, which cuts baking time in half to about 10-12 minutes. I played with the recipe slightly and made two larger calzones and just cut them when serving. I also used a fork to crimp my edges.