Calzones

2 ½ cups very warm water (120˚ to 130˚)

2 tablespoon yeast

¼ cup sugar

1 teaspoon salt

6-7 cups bread flour

3 c. part skim Ricotta cheese
3 cups shredded Mozzarella cheese

12 oz. finely chopped cooked ham
1 tablespoon dried oregano leaves

2 green peppers, chopped

1 small onion, chopped

2 tablespoons olive oil

1 jar (28 oz) spaghetti sauce for dipping

1. In your Kitchen Aid bowl, dissolve yeast in warm water.

2. Add sugar, salt and 6 cups flour, using flat beater.

3. Mix to form dough. If more flour is needed, add enough until dough no longer sticks to bowl. Mix about 3 minutes, using dough hook. Let dough rest for 10 minutes on a greased plate, loosely covered with plastic wrap in proofing oven.

4. Meanwhile, mix cheeses, ham and oregano in a bowl.

5. Heat olive oil in skillet over medium heat. Add pepper and onion and sauté until soft and onion becomes translucent.

6. Form dough into 11 balls. Roll each ball into a circle.

7. Place a portion of cheese filling and vegetable mixture in center of circle.

8. Fold circle and seal with water and fork.

9. Place on a baking sheet. Continue to form remaining calzones. Pierce each calzone once on top with a fork for venting.

10. Let rest another 10 minutes in proofing oven.

11. Bake at 375 degrees on convection setting (lower oven) for 20 minutes. On the convection bake setting, you can bake all pans in the same oven at the same time; just place on separate racks.

12. Cut calzones in half for serving, heat spaghetti sauce and serve with warm calzones.