Calzone Alla Napoletana (Ham And Cheese Turnovers)

Pizza Dough (See Recipe Below)
1/4 lb Soft Italian salami; cut in slivers
Olive Oil
1 cup Tomatoes; peel/chop/drain (I don't peel mine)
1/2 lb Mozzarella or Provolone cheese; diced
Oregano or basil
1/4 lb Prosciutto or 1/4 lb Boiled (Coppa) ham; cut in slivers
Fresh ground pepper
6 teaspoons Parmesan, Romano or Grana Padano cheese; freshly grated

After the dough has risen, punch down and divide into 6 balls. Form each ball into a circle about 1/4 thick. Brush lightly with oil and place equal
amounts of the remaining ingredients in the center of each circle. Fold the dough over, sealing each calzone with oil and place on a greased baking
sheet. Bake in a thoroughly preheated 400F oven for about 30 minutes, or until well browned. Serves 6.

Pizza Dough - 12 inches.

2 cups bread flour, divided
1 teaspoon sugar
2 packages dry yeast (about 4-1/2 teaspoon)
2 cups warm water (100 to 110 F), divided
2-1/2 cups all-purpose flour, divided
1 teaspoon salt
2 teaspoons olive oil
Cooking spray

To prepare dough, lightly spoon bread flour into dry measuring cups; level with a knife. Combine 1 cup bread flour, sugar, yeast, and 1 cup warm water
in a bowl; let stand 15 minutes.

Lightly spoon all-purpose flour into dry measuring cups; level with a knife. Combine 2 cups all-purpose flour, 1 cup bread flour, and 1 teaspoon salt
in a large bowl; make a well in center of mixture. Add yeast mixture, 1 cup warm water, and 2 teaspoons oil to flour mixture; stir well. Turn dough out
onto a floured surface. Knead until smooth and elastic (about 10 minutes); add enough of remaining all-purpose flour, 1 tablespoon at a time, to
prevent dough from sticking to hands (dough will feel tacky).

Place dough in a large bowl coated with cooking spray, turning to coat top. Cover and let rise in a warm place (85 F), free from drafts, 45 minutes or
until doubled in size. (Press two fingers into dough. If indentation remains, the dough has risen enough.) Punch dough down; divide dough into 8 equal
portions or as called for in recipe. Cover and let rest 20 minutes.

These are so good. I apologize to the originator for my failure to have maintained attribution.
Eating note: As with pizza, I like to eat calzones so hot that they burn the skin off the roof of my mouth! More beer, please! Mangia! Mangia!

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