Lamb Calzones - cooking recipe

Ingredients

2 3/4 - 3 1/4 cups all-purpose flour
1 package active dry yeast
1/4 teaspoon salt
2 teaspoons dried basil
2 teaspoons dried oregano
2 teaspoons dried Italian seasoning or 2 teaspoons all purpose Greek seasoning, crushed
1 clove garlic, minced
1 cup warm water (120 degree F to 130 degree F)
2 tablespoons olive oil
1 lb ground lamb or 1 lb ground beef
1/2 cup chopped onion
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1 cup pizza sauce or (8 ounce) can pizza sauce
1/2 cup sliced pitted ripe olives or 1/2 cup sliced fresh mushrooms (or both!)
1 cup crumbled feta cheese or 1 cup shredded provolone cheese (4 ounces)
2 teaspoons milk
1 teaspoon sesame seeds

Preparation

To prepare garlic and herb dough, in a large combine 1 and 1/4 cups of the flour, yeast, salt, basil, oregano, Italian seasoning and garlic.
Add 1 cup warm water and oil.
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
Beat on high speed for 3 minutes.
Using a spoon, stir in as much of the remaining flour as you can (I usually never get all of the extra flour to work in).
Turn dough out onto a lightly floured surface.
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
Divide dough in half.
Cover and let rest for 10 minutes.
On a lightly floured surface, roll each half of dough into a 13-inch circle.
Transfer to greased baking sheets.
Set aside.
For the filling, cook lamb, onion, and garlic until meat is brown and onion is tender.
Drain fat.
Stir in cinnamon.
Spread pizza sauce on half of each dough circle to within 1 inch of edge.
Sprinkle meat mixture over sauce.
Top with olives or mushrooms and feta or provolone cheese.
Moisten edges of dough with water.
Fold dough in half over filling.
Seal edges by pressing with tines of a fork.
Cut slits in tops.
Brush with milk; sprinkle with sesame seed.
Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned.
Cut each calzone into thirds for serving.