I will admit to never having had a calzone before I made these, but I'm so glad I did! I found this recipe in my favorite Betty Crocker cook book and just had to give it a try. These are pretty easy to make and SO yummy. You can fill them with whatever you have handy and you've got a really yummy dinner ready to go. This filling recipe came from my Betty Crocker cookbook, but we've also used cottage cheese (instead of ricotta), pepperoni, sausage, and pretty much anything else you might put on pizza). Here's a whole page of ideas for ways to make this yummy dinner treat your own. 
What you Need (crust):
2 1/2-3 cups all-purpose flour
1 TBS sugar
1 tsp salt
1 pkg regular dry or quick active dry yeast (2 1/4 tsp)
3 TBS olive or veggie oil
1 cup very warm water (120-130 degrees F)

What you Need (filling):
2 cups shredded mozzarella cheese (8 oz)
1/4 lb salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup chopped fresh basil leaves
2 roma tomatoes, chopped
ground pepper
1 large egg, slightly beaten

What you Do (crust):
In large bowl, mix 1 cup of the flour, the sugar, salt, and yeast. Add oil and warm water. Beat with electric mixer on medium speed 3 minutes, scraping bowl requently. Stir in enough remaining flour until dough is soft and leaves sides of bowl. Place dough on lightly floured surface. Knead 5-8 minutes or until dough is smooth and springy. Cover loosely with plastic wrap and let rest 30 minutes. (At this point you could just use this dough to make pizza, but why stop here when you could make calzones?)

What you Do (calzones):
Heat oven to 375 degrees F. Grease 2 cookie sheets.
Divide dough into 6 equal parts. On lightly floured surface, roll each part into 7-inch circle with floured rolling pin.
Top half of each dough circle with mozzarella cheese, salami, ricotta cheese, basil and tomatoes to within 1 inch of the edge. Sprinkle with fresh ground pepper. Carefully fold dough over filling; pinch edges or press with fork to seal securely.
Place calzones on cookie sheets. Brush with egg. Bake about 25 minutes or until golden brown.

We like to warm up some marinara (or whatever pasta sauce we have handy) and serve it as a dipping sauce. YUM!

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