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• 1 pizza dough


• 300 grams Ricotta cheese


• 3 medium sized eggs


• 150 grams ham


• 100 grams Mortadella


• 200 grams Bel Paese or Tilsiter cheese


• 150 grams Mozarella cheese


• Some chopped parsleys and basil leafs and a bit fresh
  oregano


• 1 teaspoon salt


• Fresh pepper (by using your pepper mill)


• ¼ teaspoon  nutmeg


• About 400 grams of canned tomatoes

1. Squash the Ricotta cheese with a fork and stir it
   together with the eggs


2. Cut the ham and Mortadella into thin stripes and add it
   to the filling.


3. Cut the Mozarella and Bel Paese (or Tilsiter) cheese
   into cubes (about 1 cm thick) and add it to the filling.


4. Add parsley, chopped basil leafs, fresh oregano, salt,
   pepper, and nutmeg to the filling and mix.

1. Put a bit of the pizza dough aside and place it into
   your fridge. You will need it later for garnishing.


2. Using a rolling pin, flat the rest of the dough until
   it is about 0.75 cm / 0.3 inches thick.


3. Place the flattened dough onto the back of a greased
   baking sheet. Since you will fold up the dough later, make sure only half of
   the dough is on the back of your baking sheet.


4. Distribute half of the filling (instructions below)
   onto that half of the dough that is on the baking sheet. Allow about 2 cm / 1
   inch dough-brink.


5. Distribute the canned tomatoes onto the filling and add
   the rest of the filling.


6. Use a basting brush to wet the dough-brink with water.


7. Fold up the dough and press the dough-brinks together.
   


8. Powder a bit of flour onto the Calzone.


9. Form the dough you have put into your fridge earlier
   into decorations, and garnish your Calzone.


10. Moisten the Calzone with a bit of water.


11. Bake your Calzone for about 45 minutes on the lowest
    groove of your oven with 220° C / 430° F.

Article Source: http://www.articlewheel.com

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Sandra Spielmann is the owner of an online Kitchen Store and loves to cook. You might use this article to publish it as long as you include the links in the article.

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