Calzone

This recipe is submitted from the Kitchen of the Biancheria Family and Worcester School Committee member Dianna Biancheria.

Calzone

• 1 Pizza Dough
• 1 Ripe Tomato
• 1/4 lb Imported Ham
• Parmesan Cheese
• 1/4 Provolone Cheese
• Salt, Pepper, Oregano
• Wesson Oil

Directions:

1. Lightly grease the bottom of a pizza pan with Crisco (all vegetable shortening)
2. Roll out pizza dough in a pizza pan (knead the dough with your fingers to cover the bottom of the pan)
3. In center of rolled out dough place slices of ham in a row
4. Lay over ham slices provolone cheese or your choice of sliced cheese
5. Layer your sliced tomato on top
6. Season with a pinch of salt, pepper, oregano and parmesan cheese
7. Fold dough covering the layered mixture in the center, repeat and cover the mixture with the other side of the dough to seal the calzone (roll dough as you would for a jelly roll)
8. Pinch the ends to seal the calzone
9. Using a fork, poke a few holes into the top of the calzone
10. Put some Wesson oil on your hands and lightly rub the Calzone on top
11. sprinkle pepper on top of the calzone
12. Bake at 375° for 20 minutes
13. Let sit for five minutes before slicing
14. Serve warm

Lead image courtesy: Calzone – Nicola since 1972 on Visual hunt / CC BY