| 1 | I saw that you were interested in the calzone recipes in bhg nov. |
| 2 | Issue, so here goes: for calzones, unroll pizza dough. |
| 3 | Roll or stretch dough into a 15x10" rectangle. |
| 4 | Cut into 6 5" squares. |
| 5 | Divide desired filling among squares. |
| 6 | Brush edges with water. |
| 7 | Lift one corner and stretch dough over to the opposite corner. |
| 8 | Press edges of dough well w/fork to seal. |
| 9 | Arrange on a greased baking sheet. |
| 10 | Prick tops with a fork. |
| 11 | Combine egg and 1t water. |
| 12 | Brush onto calzones. |
| 13 | Sprinkle w/parmesan, if desired. |
| 14 | Bake 425°F for 8-10 mins. |
| 15 | Let stand 5 mins. |
| 16 | Before serving. |
| 17 | Makes 6 calzones. |
| 18 | Sausage-mushroom filling: in a skillet cook 12oz bulk pork sausage or italian sausage until brown. |
| 19 | Drain. |
| 20 | Stir in ½c pizza sauce, one 4oz pkg. |
| 21 | Shredded mozzarella cheese (1c), and 1 2-oz can mushroom stems and pieces, drained. |
| 22 | Ham-spinach filling: cook 1 10oz pkg frozen chopd spinach according to pkg dirs; drain well. |
| 23 | In a bowl combine spinach, 1c finely chopped fully cooked ham (5oz), 1c shredded swiss cheese (4oz), and 2t thinly sliced green onion |
