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1 dough 300g pizza ricotta 3 medium eggs 150 grams of ham mortadella 100 grams or 200 grams of cheese Bel Paese Tilsiter 150 grams of chopped parsleys few basil leaves and mozzarella cheese and some fresh oregano 1 teaspoon salt pepper costs nutmeg ¼ About 400 grams of canned tomatoes teaspoon. Squash ricotta with a fork and mix with eggs. Cut the ham and mortadella into thin strips and add to the stuffing. Cut mozzarella cheese Belpaese (or Tilsiter) cubed (about 1 cm thick) and add it to fill. Add parsley, chopped basil leaves, fresh oregano, salt, pepper and nutmeg and mix the filling. Cooking. Put some pizza calzone dough to one side and place it in your refrigerator. You will need it later for garnish. Using a roller, flat the rest of the dough until it is about 0.75 cm / 0.3 inches thick. Placing the flattened dough in the back of a greased baking sheet. Since it will then fold the calzone dough, make sure that only half of the mass is in the back of the cooktop. Distribute half of the seal (following instructions calzone recipe) in that half of the mass is in the cooking pot. Leave about 2 cm / 1 inch of the mass points. Distribute canned tomatoes in the filling and add the remaining filling. Use a basting brush to moisten the dough-edge with water. Fold the dough and press the dough Brinks together. Sprinkle a little flour on the calzone. Shape dough that has been in your old refrigerator decorations and decorate your calzone. Calzone Moisten with a little water. Calzone Bake for about 45 minutes in the bottom of your oven slot to 220 ° C / 430 ° F.