• 1 can refrigerated pizza dough or 2 boxes Jiffy pizza dough mix
• Flour for the work surface
• 1 cup ricotta cheese
• 1 cup (4 oz) shredded mozzarella cheese
• 3 tablespoons grated Parmesan
• 4 oz salami, roughly chopped
• 2 tablespoons olive oil
• 1 14 oz to 16 oz jar pasta sauce
• salt and pepper to taste

Heat oven to 400 degrees F. Divide the dough into 4 equal portions. On a lightly floured surface, role each portion into a 7 inch round. Transfer to a baking sheet lined with parchment paper or aluminum foil. In a medium bowl, combine the ricotta, mozzarella, Parmesan, and salami. Spoon some of the cheese mixture over half of each round, leaving a 1/2 inch boarder. Use your fingers to wet the boarder with water. Fold the uncovered side of the dough over the filling. Press the edges to seal. Lightly brush the top of each calzone with oil. Bake until golden, 20 to 25 minutes. Serve with the warmed pasta sauce on the side.

We like to sprinkle the top of each calzone with Parmesan cheese and pizza spices.

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