1 package hot roll mix
1 1/4 cups hot water
2 tablespoons oil
1 cup grated mozzarella cheese
8 ounces softened cream cheese
1/2 pound crabmeat
4 green onions, chopped
1 clove garlic, finely minced
1 small can chopped olives, drained
1 tablespoon fresh chopped parsley (1 tsp. dried)
In large bowl, combine flour mixture and yeast from hot roll mix. Stir in water and oil until moistened. Turn dough out onto lightly floured surface. With greased hands, shape into ball and knead dough 3 minutes or until no longer sticky. Divide dough into 10 equal parts and cover loosely with plastic wrap and cloth towel.
In medium bowl, combine remaining ingredients and mix well. On lightly floured surface, roll each ball of dough to an eight inch circle. Spoon 1/3 cup filling over half of dough to within 1″ of edge. Brush edge with water. Fold dough in half over filling, press edges to seal and flute decoratively. Place on greased cookie sheet, and brush with oil.
Bake 400ºF for 25-30 minutes, or until brown.
Variation: Turn the calzone from a main dish to an appetizer by wrapping 1 tablespoon of the filling in fillo dough wrappers.
Makes 10 Calzones