Yield: 3 servings
| Measure | Ingredient |
|---|---|
| 15 ounces | Carton Ricotta cheese |
| 2 cups | Shredded Mozarella cheese |
| ½ pounds | Cooked ham, diced |
| ¼ pounds | Grated Parmesan cheese |
| 1 tablespoon | Parsley |
| ½ teaspoon | Basil |
| ¼ teaspoon | Ground pepper |
| 1 \N | Egg |
| 2 \N | 10 oz. refrigerated pizza |
| \N \N | Crusts |
Preheat oven to 450 degrees. In a large bowl, mix first 7 ingredients. In cup with fork, beat egg and 1 tablespoon water.
Grease large cookie sheet. On floured surface, unroll 1 package of pizza dough. With knife, cut dough crosswise in half. Spoon ¼ of filing along shortside of a dough half to within to within 1 inch of edge. Brush edge of dough with some egg mixture. Fold dough over, enclosing filling. Press edges together firmly to seal. With pancake turner, transfer calzone to cookie sheet. Brush with egg mixture.
Cut several slits in top. Repeat with remaining dough and filing to make 4 calzones in all. Bake 12 to 15 minutes, until golden brown.
Randy Rigg Submitted By RANDY RIGG On 09-03-95