Ingredients:

• 4 Ounces Pizza Dough

• 1 Ounce Asparagus

• 1 Ounce Genoa Salami

• ¼ Cup Mozzarella Cheese Shreds

• ¼ Cup Skim Milk Ricotta

• Cooking Spray or Oil

Notes: This was one of three different calzone recipe attempts. At the time that I cooked this, I believed in the asparagus calzone the least. After all, there was fresh mozzarella and truffles to be had. Lo and behold after seven hours and a serious burn, only the asparagus calzone was edible. Please note that when taking this out, dear god, it will be extremely hot! If I can get gyro meat, I’ll make the “fun pizza” variant of this character’s food.

Steps:

1. Roast the asparagus at 300 degrees for a half hour, turning midway.

2. When asparagus is cooked, roll out pizza dough into half inch sheet.

3. Spread ricotta cheese, add asparagus, salami and mozzarella.

4. Fold calzone in half.

5. Coat calzone in cooking spray or oil and bake until the exterior is golden brown on both sides, flipping when one side is finished. This took me about twenty minutes at 325.