I saw that you were interested in the Calzone recipes in Bhg Nov. Issue, so here goes: For calzones, unroll pizza dough. Roll or stretch dough into a 15x10" rectangle. Cut into 6 5" squares. Divide desired filling among squares. Brush edges with water. Lift one corner and stretch dough over to the opposite corner. Press edges of dough well w/fork to seal. Arrange on a greased baking sheet. Prick tops with a fork. Combine egg and 1t water.

Brush onto calzones. Sprinkle w/Parmesan, if desired. Bake 425 for 8-10 mins. Let stand 5 mins. Before serving. Makes 6 calzones. Sausage-Mushroom Filling: In a skillet cook 12oz bulk pork sausage or Italian sausage until brown. Drain. Stir in 1/2 °C pizza sauce, one 4oz pkg. Shredded mozzarella cheese (1 °C), and 1 2-oz can mushroom stems and pieces, drained. Ham-spinach filling: cook 1 10oz pkg frozen chopd spinach according to pkg dirs; drain well. In a bowl combine spinach, 1 °C finely chopped fully cooked ham (5oz), 1 °C shredded Swiss cheese (4oz), and 2T thinly sliced green onion. From: Ingrid Warmbir (JTJV38B)