Calzone ~  Here's a recipe for the BIG appetite.  This will make 2 LARGE
(plate-size) calzones that are definitely a meal in themselves.   From:  Clare CMS

Dough:
1.  Dissolve 1 package yeast in 1 cup warm water.
2.  Mix 1 tbsp sugar, 2 tbsp oil, 1 tsp salt, 2 3/4 c flour to yeast and water.
3.  Mix together till smooth.  Knead and cover for  25-30 minutes.
















Roll out dough approx. 10" circle.  Place 1 to 2 cups of sauce mix in center of
dough.  Add ½ cup mozzeralla cheese to sauce in the calzones.  Fold over and
crimp shut.

Place on greased cookie sheet.  Brush with melted butter (after 15 minutes of
cooking).  Cook for a total of  25 min at 375o F. or until golden brown.  Cover with
remaining sauce and cheese and enjoy !

Note:  This makes an awesome pizza crust as well.

Chile Sauce
5-7 red chile pods
1 cup water
½ tsp comino (cumin)
½ tsp oregano
3 garlic cloves, peeled
salt
3 tbsp oil

Core and seed chile and place in a saucepan with water.  Cover and simmer for
10 minutes, then transfer chile and some of the water to blender.  Add comino,
oregano, and garlic, blend until smooth (should be the consistency of gravy).  Salt
to taste.

Chile Carnitas
1 tbsp Dried ground red New Mexican chile
1 tsp ground cumin, (ground comino seeds)
3 cloves garlic -- minced
2 tsp cilantro finely chopped, fresh
3/4  tsp salt
1 pound  boneless pork -- trimmed and into 1-inch cubes

Combine all spices and rub the pork cubes with the mixture.  Let the meat
marinate at room
temperature for 1 hour.
Bake the cubes on a rack over a baking sheet for 1 1/2 hours at 250o F, or until
the meat is very crisp.
In separate bowl:
Mix 1 small can mushrooms,
drained
1/4 green pepper
2 slices of onion
1 jar Ragu (any kind)
1 tsp italian seasoning
1 tsp oregano
1 tsp basil
½ tsp garlic salt
4 links of cooked italian sausage
pepperoni
In separate bowl:
1/4 green pepper
2 slices of onion, chopped
chile sauce - recipe below
salt to taste
1 pound cooked Carnitas
or
1 pound Carnitas with chile -
recipe below
Italian
Mexican