• 12 ounces ricotta, drained
• 8 ounces mozzarella, shredded
• 1/2 cup Parmigiano-Reggiano, grated
• 1/4 cup parsley, chopped
• salt and freshly ground pepper
• flour for dusting
• 1 recipe basic calzone dough
• 1 egg, beaten with 2 teaspoons water
  

Preheat oven to 450°. If you have a pizza stone, place it in the oven. In a bowl, combine the cheeses and parsley. Season with salt and pepper. On a floured surface, roll out each ball of dough to 1/4-inch thickness, and form circles 8 to 10 inches in diameter. Place one-quarter of the filling on one side of each circle. Moisten the edges of the dough with water, then fold dough over the filling. Seal by crimping the edges with a fork. Brush the tops and edges of the calzones with the egg mixture. Trim excess dough with a pizza cutter, and make a small incision on the top to release steam. Place calzones on the pizza stone or parchment-lined baking sheet, and bake until golden, 18 to 20 minutes. Serves 4

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