|Italian salad dressing||1⁄4 Cup (4 tbs) (Old Type)|
|Shredded mozzarella cheese||2 Cup (32 tbs)|
|Salami||4 Ounce, cut in slivers|
|Ham||4 Ounce, cut in slivers|
|Sliced black olives||1⁄3 Cup (5.33 tbs)|
|Canned mushroom pieces||2 Ounce, drained (1 Can)|
|Tomato sauce||16 Ounce (1 Cans, 8 Ounce Each)|
|Garlic||1 Clove (5 gm), minced|
|Warm water||1 Cup (16 tbs) (105 F,40 C)|
|Active dry yeast||1⁄4 Ounce (1 Package, 1 Tablespoon)|
|Dried leaf oregano||1⁄4 Teaspoon|
|Dried leaf basil||1⁄4 Teaspoon|
|Butter/Margarine||1 Tablespoon, melted|
|Freshly grated parmesan cheese||6 Tablespoon|
|Vegetable oil||2 Tablespoon|
|Bread flour/All purpose flour||1⁄2 Cup (8 tbs)|
|All purpose flour||2 Cup (32 tbs)|
Prepare Calzone Dough; let rise.
Punch down dough by pushing your fist into center; pull edges of dough over center.
Turn out dough on a floured surface.
Knead 5 times.
Divide dough into 6 parts.
Roll out each part to a 6-inch circle.
Brush each circle with salad dressing.
In a medium bowl, combine mozzarella cheese, salami, ham, olives and mushroom pieces; toss lightly.
Place about 1/2 cup cheese mixture in center of each dough circle.
Pull 2 opposite edges up over filling.
Crimp edges as for pie crust.
Cover with a towel.
Let rise 15 minutes.
Combine tomato sauce, garlic, salt, oregano, basil and sugar in a small saucepan.
Cover and simmer 10 minutes.
Preheat oven to 400F (205C).
Bake 15 minutes.
Brush each Calzone with melted butter or margarine and sprinkle with Parmesan cheese.
Bake until golden brown, about 5 minutes longer.