LAMB CALZONES

Steps:

• 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.
• Add 1 cup warm water and oil.
• Beat with an electric mixer on low speed for 30 seconds, scraping bowl constantly.
• Beat on high speed for 3 minutes.
• 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).
• Turn dough out onto a lightly floured surface.
• Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total).
• Divide dough in half.
• Cover and let rest for 10 minutes.
• On a lightly floured surface, roll each half of dough into a 13-inch circle.
• Transfer to greased baking sheets.
• Set aside.
• For the filling, cook lamb, onion, and garlic until meat is brown and onion is tender.
• Drain fat.
• Stir in cinnamon.
• Spread pizza sauce on half of each dough circle to within 1 inch of edge.
• Sprinkle meat mixture over sauce.
• Top with olives or mushrooms and feta or provolone cheese.
• Moisten edges of dough with water.
• Fold dough in half over filling.
• Seal edges by pressing with tines of a fork.
• Cut slits in tops.
• Brush with milk; sprinkle with sesame seed.
• Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned.
• Cut each calzone into thirds for serving.