Ingredients:
1 lb. Refrigerated Pizza Dough
4 ozs. Ham- cut into small cubes
5 ozs. Mozarella cut into thick strips
1 Pizza Stone for baking
Procedure:
Preheat oven to 160 degrees.
 | 1. Here is pizza dough with the tape holding the bag shut removed and the dough pressed flat and put into the cast iron pan which will have its cover put on and put in the preheated 160 degree oven. 45 minutes is not quite enough time to get the dough warm and soft to the touch with enough yeast stimulated to make a light baked good when finish. 1 to 1 1/2 hours is better |
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 | 3. Layer of cheese is placed on 1/2 half. Cubed ham is placed on top of cheese, the half is folded over and sealed up tightly. Dough can have a bit of water added to edge to help dough seal up tightly. |
 | 4. Calzone fully assembled and ready for oven. Ideally should sit in a warm spot for 30 minutes. |
 | 5. Put in oven and turn heat down to 350 and bake for one hour. In the So-so Calzone the yeast won't have grown enough so calzone is lumpy instead of dough stretching and surface smooth. |
