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Ham, Cheese & Mushrooms Calzones

1/3 pound mushrooms, sliced
1 large onion, thinly sliced
2 cloves garlic, mined or pressed
1/2 cup chicken broth
1 tablespoon dried basil
2 cups chopped cooked ham
1 loaf (1 lb.) frozen white or whole wheat bread dough, thawed
3/4 cup shredded fontina cheese
1 egg yolk beaten with 1 tablespoon water

Directions: Preheat oven 425F. Grease cookie sheet. Combine mushrooms, onion, garlic and basil with half of the broth in a frying pan over medium-high heat. Stir often until vegetables are browned and begin to stick to the pan. Add remaining broth. Stir to scrape browned bits from pan; cook until liquid evaporates. Stir in flour and ham; remove from heat. On lightly floured board, divdie dough into 4 equal pieces; shape each into a ball. Roll out each ball into a 5- to 6-inch round. With hands flatten dough rounds until 7- to 8-inches wide. Spoon 1/4 of ham mixutre over half of each round to within 1/2-inch of edge. Sprinkle each filling with 1/4 of the fontaina. Brush perimeter of each round with water (to help them stick togheter). Fold plain half over filling, pressing edges firmly together to seal. With a fork, prick tops several times. Place calzones on baking sheet. Brush with egg mixture. Bake until richly browned, about 20 minutes. Makes 4.