Calzone

Pizza Dough
2 cups (8 ounces) shredded mozzarella
4 ounces salami, cut into thin strips
1/2 cup ricotta cheese
1/4 cup minced fresh basil
2 Italian plum tomatoes, chopped
Freshly ground pepper
1 egg, slightly beaten

Prepare Pizza Dough.

Heat oven to 375 degrees F.

Punch down dough; divide into 6 equal parts. Roll each part into 7-inch circle on lightly floured surface with floured rolling pin.

Mound some of the mozzarella, salami, ricotta cheese, basil and tomatoes on half of each circle to within 1 inch of edge. Sprinkle each with pepper. Carefully fold dough over filling; pinch edges to seal securely. Place calzones on greased cookie sheets; brush with egg. Bake until golden brown, about 25 minutes. Yields 6 servings.

Pizza Dough:
1 package active dry yeast
1 cup warm water (105 to 115 degrees F)
1 teaspoon granulated sugar
1 teaspoon salt
1 tablespoon vegetable oil
2 1/4 to 2 1/2 cups all-purpose flour

Dissolve yeast in warm water in large bowl. Stir in sugar, salt, oil and 1 cup of the flour. Beat until smooth. Stir in enough remaining flour to make dough easy to handle. Turn dough onto lightly floured surface; knead until smooth and elastic, about 5 minutes. Place in greased bowl; turn greased side up. Cover; let rise in warm place until almost double, 30 to 40 minutes.