Three-Cheese Calzones

• 2 cups shredded part-skim mozzarella cheese (about 8 ounces)
• 1/2 cup ricotta cheese
• 1/2 cup fresh basil, chopped
• 2 scallions, sliced
• 1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
• 1 tablespoon breadcrumbs
• 1 pound prepared pizza dough, at room temperature
• All-purpose flour, for dusting
• 1 large egg, lightly beaten
• Marinara sauce, warmed, for dipping
• 4 ounces sliced salami
• Giardiniera (Italian pickled vegetables), for serving (optional)

1. Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
2. Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined.
3. Divide the pizza dough into 4 equal pieces.
4. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
5. Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border.
6. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal.
7. Transfer the calzones to the prepared baking sheet.
8. Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape.
9. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes.
10. Serve with marinara sauce, the salami and giardiniera.
11. Per serving: Calories 725; Fat 39 g (Saturated 17 g); Cholesterol141 mg; Sodium 1,432 mg; Carbohydrate 61 g; Fiber 3 g; Protein 38 g
12. Photograph by Christopher Testani

mozzarella cheese, ricotta cheese, fresh basil, scallions, parmesan cheese, breadcrumbs, pizza, flour, egg, sauce, salami, vegetables

Taken from www.foodnetwork.com/recipes/food-network-kitchens/three-cheese-calzones-recipe.html (may not work)