-
1
To prepare garlic and herb dough, in a large combine 1 and 1/4 cups of the flour, yeast, salt, basil, oregano, Italian seasoning and garlic.
-
2
Add 1 cup warm water and oil.
-
3
Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
-
4
Beat on high speed for 3 minutes.
-
5
Using a spoon, stir in as much of the remaining flour as you can (I usually never get all of the extra flour to work in).
-
6
Turn dough out onto a lightly floured surface.
-
7
Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
-
8
Divide dough in half.
-
9
Cover and let rest for 10 minutes.
-
10
On a lightly floured surface, roll each half of dough into a 13-inch circle.
-
11
Transfer to greased baking sheets.
-
12
Set aside.
-
13
For the filling, cook lamb, onion, and garlic until meat is brown and onion is tender.
-
14
Drain fat.
-
15
Stir in cinnamon.
-
16
Spread pizza sauce on half of each dough circle to within 1 inch of edge.
-
17
Sprinkle meat mixture over sauce.
-
18
Top with olives or mushrooms and feta or provolone cheese.
-
19
Moisten edges of dough with water.
-
20
Fold dough in half over filling.
-
21
Seal edges by pressing with tines of a fork.
-
22
Cut slits in tops.
-
23
Brush with milk; sprinkle with sesame seed.
-
24
Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned.
-
25
Cut each calzone into thirds for serving.
