Recipe - Zucchini Ricotta Calzone

1 tablespoon Butter
2 cup Zucchini, packed, grated
2 Garlic cloves, minced
1 cup Ricotta cheese
1 cup Cheddar cheese, extraold
shredded
1 Egg
One half teaspoon Oregano, dried
One half teaspoon Basil
One half teaspoon Salt
One fourth teaspoon Pepper
One fourth teaspoon Nutmeg
1 pound Pizza dough (500g), prepared

IN skillet, heat butter over mediumhigh heat. Add zucchini and garlic.
Cook, stirring often, 7 to 10 minutes or until most of the liquid has
evaporated. In a bowl, blend together zucchini mixture, ricotta, Cheddar,
egg, oregano, basil, salt, pepper and nutmeg. Refrigerate while rolling out
the dough.

DIVIDE dough into 4 portions and shape into balls. On lightly floured
surface, roll or stretch each ball into an 8inch circle. Divide filling
among dough rounds; fold dough over to make halfcircles, leaving enough
dough on the bottom edge to fold over top edge. Crimp edges to seal (it may
be easier to fill and form soft calzone right on the baking sheet).

BAKE on greased baking sheet in 425F oven for about 20 minutes or until
golden brown.

* Calzones are baked pizzadough turnovers. Buy readytobake pizza
dough in plastic bags in the refrigerator or freezer sections of many
supermarkets. The weight may vary if you have more than you need,
cut off the extra and freeze to make pizza later. Serve calzones warm
or at room temperature with a tossed salad. Submitted By SAM LEFKOWITZ On
19940803,1817