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1 c Grated Mozzarella cheese
1 pk (10-oz) frozen spinach
1 Egg yolk
1 c Bechamel sauce
4 oz Thinly sliced proscuitto
2 tb Cream
1 Recipe pizza dough (see
Oil for cooking
1/2 c Grated Parmesan cheese
Fresh grated nutmeg
1 Clove garlic; mashed

Original recipe makes 6 Servings



Make bread dough. Thaw spinach and squeeze dry. Add to bechamel sauce and stir in cheeses, garlic, nutmeg, salt and pepper to taste. Divide dough into 2 pieces, one slightly larger than the other. Roll larger piece to form 14-inch circle. Oil pizza pan and place dough on it. Spread half prosciutto to within 1-inch of dough edge. Spoon spinach mixture over and cover with remaining prosciutto. Roll other piece of dough to 13-inch circle. Place over prosciutto, fold up lower dough edge and pinch crusts together to seal. Slash top to allow steam to escape. Brush with egg yolk/cream wash. Allow to rise 45 minutes. Serve immediately. HEARTY LIKE CALZONE. SERVE WITH SALAD AND WINE From the . Downloaded from G Internet, G Internet.

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