Round 2 Recipe - Veal Stuffed Calzone

• 1 pound bag refrigerated pizza dough
• 1 1/2 cups reserved stew from Osso Buco Stew recipe
• 1/4 cup all-purpose flour
• 1/4 cup grated Cheddar

1. Heat the oven to 375 degrees F.
2. Divide the dough into 4 pieces.
3. Dust your board with flour and roll each piece of dough into a 5-inch round.
4. Put 1/4 of the reserved stew into the center of each round and top it with a tablespoon of cheese.
5. Fold the sides over to make a half moon shapes and pinch the edges closed.
6. Cut a small slit into the top of each to let the steam escape.
7. Transfer them to a baking sheet and bake until golden brown, about 30 to 35 minutes.
8. Arrange on a serving platter and serve.

dough, recipe, allpurpose

Taken from www.foodnetwork.com/recipes/sandra-lee/round-2-recipe-veal-stuffed-calzone-recipe.html (may not work)