Ham and Cheese Calzone

• 80 each frozen pizza crusts (6 inch), thawed
• 1-1/4 qt. GREY POUPON Country Dijon Mustard
• 480 slices turkey ham, cut into 1/2-oz. slices
• 160 slices KRAFT CHEDASHARP Pasteurized Process American Cheese Slices
• 2-1/2 qt. IQF green peas, cooked, chilled

1. Spread each crust with 1 Tbsp.
2. mustard to within 1 inch of edge.
3. Place 6 turkey ham slices, 2 process cheese slices and 2 Tbsp.
4. peas on half of crust; fold in half to enclose filling.
5. Crimp edge to seal.
6. Place on 4 full-size baking sheets (or one half-size baking sheet for trial recipe.)
7. Cut 2 small vents in top of each calzone to vent steam; brush tops lightly with cold water.
8. Bake in 325F-convection oven 15 min.
9. or until crusts are golden brown and filling is heated through (160F).

crusts, poupon, turkey ham, chedasharp, green peas

Taken from www.kraftrecipes.com/recipes/-1988.aspx (may not work)