2                    Loaves        pizza dough or thawed
                        frozen bread dough
 225      G             ground beef (ground round or other low fat
   3      Cups          dried tomatoes
   1      Cup           shredded mozerrella cheese
   2      Cups          spinach (wash it and cook it; chop coarsel
   2      Cloves        garlic
  15      Ml            or less    olive oil
                        parmesan cheese
                        salt and pepper
1.  Refresh the tomatoes in hot water and chop them.
2.  Crush and saute garlic in olive oil. Add the ground beef. Cook.
3.  Drain off excess oil. Add salt and pepper to taste.
4.  Take each loaf of pizza dough or bread dough and cut it into 4 pieces. 
Pat, roll or stretch each piece into a 15-20 cm circle.
5.  Filling the calazones: Be sure to keep all filling at least  1/2 cm 
from the edge or else you will have trouble sealing them. Place 1-2 Tbls 
of meat on half of the dough. Add some tomato bits and spinach. Top with 1 
Tbls cheese and a bit of parmesan.
6.  Dip your fingers into warm water. Wet the edge of the dough. Stretch 
half of the dough over the filling and press the edges to seal. Either use 
your fingers or a fork to seal them. Or you can roll the bottom edge up 
over the top edge, twisting them together like a rope around the edge. 
This method is slightly more time consuming, but the calazones generally 
don't leak.
7.  Place calazones on a baking sheet that has been greased or covered 
with cornmeal. Let them rise in a warm place for 30-60 minutes. Brush 
lightly with oil. Bake 20-30 minutes at 180 C8C .
Difficulty    : moderate.
Precision     : measure ingredients.