DOUGH:

1 env. dry yeast
1/4 c. warm water, 105-114 degrees
4 c. all-purpose flour
Pinch of salt
2 tbsp. olive oil
1 c. water

FILLING:

1/2 lb. ricotta cheese
6 oz. Mozzarella cheese, diced
1 egg
1/2 c. diced ham
1 tsp. salt
1 (10 oz.) pkg. frozen chopped spinach, cooked, well drained & squeezed
dry
1/2 tsp. dried Italian herbs (basil, oregano and/or rosemary)

For Dough: Dissolve yeast in warm water and let stand until foamy, about 10 minutes. Combine flour and salt in large bowl and mix in oil. Add yeast mixture and 1 cup water and stir until dough comes away from bowl (do not add more water even if dough seems dry). Turn out onto lightly floured surface and knead until smooth, about 10 minutes, adding flour if necessary. Place in greased bowl, turning to coat entire surface. Cover and let rise until doubled, about 45 minutes.

For Filling: Mix all ingredients well.

Punch dough down and divide into 8 equal pieces. Roll each into ball, then flatten and roll each into 6" round.

Preheat oven to 450 degrees. Place 1/8 of filling on half of each circle, leaving border at edges. Fold unfilled half over. Moisten edges with water and pinch to seal. Let rest 10 minutes. Make 2 short slashes in tops, then spray with cold water. Bake until crusts are evenly browned, about 15 to 20 minutes. Serve warm or cold.

Calzoni can be baked ahead and frozen. Makes 8 calzoni.