Ham Calzones

 Semolina Pizza Dough for Calzones

     1/2 tsp. sugar or 1/2 tsp honey

     1/4 cup warm water

     1 oz yeast

     1 tsp. salt

     1 1/8 cups semolina flour

     1 1/8 cups Hi-Gluten flour

     In a large bowl, dissolve sugar or honey in 1/4 cup warm water.

     Sprinkle in yeast and let sit for 5 min. or until foamy. Stir in

     salt. With a wooden spoon, stir in semolina flour and enough white

     flour to make a firm soft dough.  Knead for 8-10 minutes, until

     the dough is smooth and elastic, additional white flour as needed

     to prevent it from sticking.  Place the dough in a lightly oiled

     bowl(quick spray w/pam) and cover with plastic.  Let rise for 1

     1/2 -2 hours HAHA!, or until doubled.  Notes: The dough can be made

     ahead to this point, punched down, enclosed in a large plastic bag

     and stored in fridge for up to 2 days or in freezer for up to 2

     months. Defrost for at least 8 hours in fridge and then bring to

     room temp. 

Roll out dough, cut in 1/2 to make two try to shape as a football

Add ricotta cheese, parm, marinara and whatever else you like!

fold over cut steam release hole in center, eggwash and bake in the oven @ 450* til golden brown, serve with marinara sauce and enjoy