Three-Cheese Calzones

....why do magazines always send out their issues two weeks to a month early? this is something i have never understood. they call it their "march" issue but here i am reading it in the middle of february? anyways, while perusing though Food Networks "march" (really february issue) i found a recipe for Three- Cheese Calzones. I decided to give it a try last week and the result: delicious and fun to make. i changed the recipe up a bit  and made my own pizza dough instead of buying pre-made pizza dough. i used a recipe i've put on here before. (click here)

Three-Cheese Calzones
TIME: 40 minutes SERVES: 4

Ingredients:

2 cups shredded part-skim mozzarella cheese (about 8 ounces)
1/2 cup ricotta cheese
1/2 cup fresh basil, chopped
2 scallions, sliced
1/4 cup plus 2 teaspoons grated parmesan cheese (about 1 1/2 ounces)
1 tablespoon breadcrumbs
1 pound prepared pizza dough, at room temperature [or 1 recipe of my Thin Pizza Crust Dough]
All-purpose flour, for dusting
1 large egg, lightly beaten
Marinara sauce, warmed, for dipping [i used Prego]

Directions:

[1] Preheat the oven to 450 degrees F. Line a baking sheet with aluminum foil.
[2] Make the filling: Mix the mozzarella, ricotta, basil, scallions, 1/4 cup parmesan and the breadcrumbs in a medium bowl until combined. Divide the pizza dough into 4 equal pieces. Roll out each piece on a lightly floured surface into a 7-to-8-inch round.
[3] Spoon one-quarter of the filling onto one half of each dough round, leaving a 1/2-inch border. Lightly brush the edges of the dough with some of the beaten egg; fold the dough over the filling and crimp the edges with a fork to seal. Transfer the calzones to the prepared baking sheet.
[4] Brush the calzones with the remaining beaten egg and cut 2 slits in the top of each to let steam escape. Sprinkle the calzones with the remaining 2 teaspoons parmesan, then bake until golden brown and cooked through, 18 to 20 minutes. Serve with marinara sauce, the salami and giardiniera.

Per serving: Calories 725; Fat 39 g (Saturated 17 g); Cholesterol141 mg; Sodium 1,432 mg; Carbohydrate 61 g; Fiber 3 g; Protein 38 g