Ham and Chile-Cheddar Calzones

• All-purpose flour, for rolling
• 2 pounds thawed frozen pizza dough, formed into 4 balls
• 2 poblano chilesroasted, peeled, seeded and chopped
• 2 packed cups farmstead cheddar cheese, shredded
• 2 tablespoons jarred pimientos, chopped
• Salt and freshly ground pepper
• 1/2 pound smoked ham, sliced 1/4 inch thick
• Two 4-ounce bunches of arugula, thick stems discarded

1. Preheat a large baking sheet in a 500 oven for 10 minutes and carefully spray it with oil.
2. Meanwhile, on a lightly floured work surface, roll or stretch each ball of dough into a 9-inch round.
3. In a medium bowl, combine the chiles, 1 3/4 cups of the cheddar, the pimientos, a pinch of salt and 1/4 teaspoon of pepper; mash to a coarse paste with a fork.
4. Arrange the ham on the bottom half of each dough round.
5. Top with the arugula and season lightly with salt and pepper.
6. Spread the chile-cheddar mixture over the arugula to within 1/2 inch of the edge, pressing it slightly to compact.
7. Fold the top half of the dough over the filling, pressing to release any trapped air; pinch the edges to seal.
8. Transfer the calzones to the prepared baking sheet.
9. Sprinkle the remaining 1/4 cup of cheddar on top and bake for 8 minutes, or until golden and crisp.

flour, cheddar cheese, pimientos, salt, ham, arugula

Taken from www.foodandwine.com/recipes/ham-and-chile-cheddar-calzones (may not work)