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1
Preheat a large baking sheet in a 500 oven for 10 minutes and carefully spray it with oil.
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2
Meanwhile, on a lightly floured work surface, roll or stretch each ball of dough into a 9-inch round.
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3
In a medium bowl, combine the chiles, 1 3/4 cups of the cheddar, the pimientos, a pinch of salt and 1/4 teaspoon of pepper; mash to a coarse paste with a fork.
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4
Arrange the ham on the bottom half of each dough round.
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5
Top with the arugula and season lightly with salt and pepper.
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6
Spread the chile-cheddar mixture over the arugula to within 1/2 inch of the edge, pressing it slightly to compact.
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7
Fold the top half of the dough over the filling, pressing to release any trapped air; pinch the edges to seal.
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8
Transfer the calzones to the prepared baking sheet.
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9
Sprinkle the remaining 1/4 cup of cheddar on top and bake for 8 minutes, or until golden and crisp.
