A nice calzone recipe

Calzone:

3 oz. frozen spinach/cooked squeezed drained
4 oz. ricotta
1 egg [optional]
3 oz. mozarella
2 tsp freshly grated parmesan
1/4 bell pepper (orange)
2 oz sausage
1 large pizza skin, freshly made
1 tsp garlic clove, minced
1 tbsp butter

1.  Prep work:

Preheat pizza stone 420F for 45 minutes.  In a medium-large bowl mix ricotta, egg, mozzarella, spinach
2.  Stuffing work:

Prepare sausage, crumble into small chunks
Prepare Spinach, squeeze and drain

Fry thinly sliced bell pepper in tbsp butter a few minutes, pull add garlic,
Saute garlic, save buttered garlic sauce, add more butter if necessary.

3. Assembly work

Toss pizza skin until paper thin
Mix mozzarella, egg, spinach, and sausage in a medium large mixing bowl
cut pizza skin into 4 pieces
dole out 4 servings of calzone filling into the center of each quartered doughskin
place bellpper in calzone filling, add 1/2 tsp parmesan to each serving
add any optional spices
fold calzones up carefully, cinching all seam lines, leaving the folded part facing down and ensuring there are no openings for filling to slide out of.

Turn oven down to 400F
lightly coat the tops with a thin coat of butter-garlic
throw in oven on pizza stone, seams down.
cook 27-30 minutes, should be golden brown and require checking after 25.

When remove, lightly coat calzone in butter garlic mixture again, and sprinkle all over it the finely powdered paprika/terragon/italian seasoning mixture