Preparation

1. 1pound pizza dough (recipe from the TOB-260)
2. 3cups filling (recipes follow)
3. water for sealing
4. olive oil for brushing
5. 1. Divide pizza dough into 6 pieces. On a lightly floured surface roll or stretch the dough pieces into approximately 7 x 3½-inch-long ovals. Fill the lower half of the ovals with about ½ cup of firmly packed filling (if making the prosciutto filling it will be a heaping 1⁄3 cup per calzone).
6. 2. Brush the outer edges of the lower dough half with water and pull the top half over to cover the filling. With a fork, firmly press down around the dough edges to seal. Brush the calzones with oil.If using the prosciutto filling, cut a small slit into the top of the calzone to create
   a vent.
7. 3. Adjust the rack to position 2 fitted with the pizza stone. Preheat oven and stone by selecting Pizza at 450°F for 12-inch fresh. Adjust the time to 18 minutes. Once the oven beeps to signal it is preheated, transfer the calzones to the oven, and evenly space directly on the stone.
8. 4. Bake calzones until well browned and filling is hot. Remove from oven with a pizza peel or large spatula and let rest for at least 5 minutes before serving.
10. Sausage and broccoli filling
    Makes 3 cups
11. 3cups broccoli florets, steamed and finely chopped
12. 1½cups cooked and crumbled sweet Italian sausage
    (from 4 links)
13. 4hot cherry peppers, seeded and finely chopped
14. ¼cup shredded Pecorino Romano
15. ¼cup shredded mozzarella
16. 3tablespoons ricotta cheese
17. 1. Combine all ingredients in a medium bowl until well mixed
    and cheese is evenly distributed.
18. 2. Use as directed in calzone recipe above.
19. Nutritional information per sausage and broccoli calzone:
    Calories 339 (31% from fat) • carb. 40g • pro. 19g • fat 12g • sat. fat 4g
    • chol. 27mg • sod. 929mg • calc. 95mg • fiber 3g
20. Mushroom and spinach filling
    Makes 3 cups
21. 3tablespoons unsalted butter
22. 2tablespoons olive oil
23. 1½ pounds white button mushrooms, stemmed and sliced ¼-inch thick
24. 1½ teaspoons kosher salt
25. 2 thyme sprigs, leaves only
26. 6cups firmly packed baby spinach (about 6 ounces)
27. 6ounces Taleggio cheese, cut into bite-size pieces
28. ¾ cup ricotta
29. 1. Put the butter and oil in a large sauté pan over medium-high heat. Once butter is melted, add the mushrooms and the salt. Cook for 8 to 10 minutes until liquid had evaporated and mushrooms are browned.
30. 2. Stir in the thyme. Add the spinach and cook until wilted, about 2 to 3 minutes. Taste and adjust seasoning as desired. Let cool to room temperature.
31. 3. Combine the mushroom and spinach mixture with the cheeses in a medium bowl and stir to combine thoroughly.
32. 4. Use as directed in calzone recipe above.
33. Nutritional information per mushroom and spinach calzone:
    Calories 460 (50% from fat) • carb. 39g • pro. 19g • fat 26g • sat. fat 13g
    • chol. 63mg • sod. 1075mg • calc. 294mg • fiber 3g
34. Prosciutto and fig filling
    Makes 2 cups
35. 4 ounces prosciutto, chopped
36. 1 cup shredded fontina
37. 1cup ricotta
38. ¼ cup fig spread or jam
39. 1. Combine the filling ingredients in a medium bowl until well mixed.
40. 2. Use as directed in calzone recipe above.
41. Nutritional information per prosciutto and fig calzone:
    Calories 391 (39% from fat) • carb. 41g • pro. 19g • fat 17g • sat. fat 8g
    • chol. 52mg • sod. 1101mg • calc. 185mg • fiber 1g