Individual Calzones With Three Fillings - cooking recipe

Ingredients

1 quart whole milk ricotta cheese
1 lb whole milk mozzarella, shredded
1 cup parmesan cheese, shredded
1 cup romano cheese, shredded
1 bunch fresh basil, julienned
2 (8 ounce) bags baby spinach leaves, cooked and drained
1 large red bell pepper, roasted, seeded, peeled and diced
1 lb cooked italian sausage, 1/4 dice
8 ounces prosciutto ham, 1/4 dice
2 lbs recipe pizza dough
32 ounces pasta sauce, home-made or jarred, for dipping

Preparation

Preheat oven to 400\u00b0.
Combine cheese and basil in a large bowl until thoroughly mixed. Season to taste with black pepper, cover and refrigerate.
Squeeze as much liquid as possible out of the spinach and chop roughly. Combine with roasted red pepper, cover and refrigerate.
Combine diced meats, cover and refrigerate.
Divide pizza dough into 16 equal portions and roll each into a thin 6\" circle, adding flour to the work surface as needed to prevent sticking. Place 1/3 to 1/2 cup cheese mixture in the center of each, using more for those which will be plain cheese. Divide meat and spinach fillings as will suit your vegetarian and carnivorous diners.
Bring dough from opposite sides of each circle to meet over the centered filling, taking care not to tear the dough. Seal by folding or pinching. Repeat until all calzones are closed.
Distribute calzones onto baking sheets covered in parchment paper. They should not touch. Prick the tops of each to vent steam.
Bake 10 - 15 minutes until golden. Serve with sauce for dipping.