INGREDIENTS

INSTRUCTIONS

I saw that you were interested in the Calzone recipes in BHG Nov. issue, so
here goes: For calzones, unroll pizza dough. Roll or stretch dough into a
15x10" rectangle. Cut into 6 5" squares. Divide desired filling among
squares. Brush edges with water. Lift one corner and stretch dough over to
the opposite corner. Press edges of dough well w/fork to seal. Arrange on a
greased baking sheet. Prick tops with a fork. Combine egg and 1t water.
Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10
mins. Let stand 5 mins. before serving. Makes 6 calzones. Sausage-Mushroom
Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until
brown. Drain. Stir in 1/2C pizza sauce, one 4oz pkg. shredded mozzarella
cheese (1C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach
filling: cook 1 10oz pkg frozen chopd spinach according to pkg dirs; drain
well. In a bowl combine spinach, 1C finely chopped fully cooked ham (5oz),
1C shredded Swiss cheese (4oz), and 2T thinly sliced green onion. FROM:
INGRID WARMBIR (JTJV38B)
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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