Stromboli or Calzone
1 lb pizza dough
Choice of:
shredded mozzarella
fresh grated parmesan
sliced or shredded provolone
for calzone - ricotta
salt, pepper, oregano
thinly sliced salami pepperoni, sausage or meatballs
sliced green peppers, hot peppers, roasted red peppers, onion
sliced tomatoes or tomato sauce
spinach
black olives
1 large egg, lightly beaten
Divide dough into 4 pieces, roll out each into a 10-inch round on a lightly floured surface.
Sprinkle with cheeses and season to taste.
Layer with choice of toppings.
For stromboli, roll up dough, tucking ends under and pinch edges to seal.
For calzone, fold in half and pinch edges to seal.
Arrange 2 inches apart on a lightly greased baking sheet.
Brush lightly with egg and cut 3 (1/2-inch) steam vents in each roll.
Bake at 400 until golden, 30 to 35 minutes.