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Calzone

I had some ricotta and was in the mood for a calzone. I made a batch of pizza dough. I had thought that a half-recipe would be enough luckily I made a full batch. I made the calzone in the style of most New Jersey places---a circular dough folded in half, no sauce inside.
My shaping skills are still mediocre; this looks better than I deserved.
Crisp and ready to go.
A delightful meal when paired with canned tomato sauce. Another grateful dinner.
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