Fresh Tomato Calzones

(Excellent in August when the tomatoes and basil are fresh from the garden)

• 1 pound pizza dough (if the grocery store doesn't have it any pizza place will sell it to you)
• 3/4 pound ground beef, sausage, whatever you want
• Four or five tomatoes very coarsely chopped
• One hot pepper, finely chopped
• Ten or twelve fresh basil leaves, chopped
• Grated romano cheese (imported, of course), about 2 or three ounces to taste

Preheat the oven to 450. These come out much better if they are cooked on a stone, I just use two slate floor tiles picked up for a couple of dollars each at Home Depot. If using slate give the oven plenty of time to heat the slate. Oil a large cookie sheet, if you have one of the black ones this is actually a time it is better then a light one. Do not use an insulated sheet (like airbake).

• Mix the tomatoes, cheese, pepper and basil, let stand while doing the rest.
• If the dough has not risen a bit put it in an oiled bowl, cover it with a moist towel and let it rise until it is double in size.
• Handling the dough very gently so as not to punch it back down, turn it out, and cut it in half. Turn it out to form two circles about 10 inches in diameter.
• Cook and drain the meat. Put the dough circle over a plate (some will hang over the side). Put half of the meat and half of the tomato mixture on the dough in the center of the plate. Spread it out a bit.
• Fold one half of the dough over the top and press the sides together.
• Pick up the plate and turn the dough out onto the oiled pan. Do the same with the other one.
• Bake about 20 to 25 minutes, or until it is a brown color.

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