Fresh Tomato Calzones

1 pound pizza dough
¾ lb. ground beef, sausage, or pepperoni
4 or 5 tomatoes, very coarsely chopped
One hot pepper, finely chopped
10 or 12 fresh basil leaves, chopped
Grated Romano cheese - about 2 or 3 oz.

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Preheat the oven to 450º. These come out much better if they are cooked on a baking stone, or oil a large cookie sheet (not the insulated sheets (like airbake for this recipe). Mix the tomatoes, cheese, pepper and basil, let stand while doing the rest. If the dough has not risen a bit put it in an oiled bowl, cover it with a moist towel and let it rise until it is double in size. Handling the dough very gently so as not to punch it back down, turn it out, and cut it in half. Turn it out to form two circles about 10” in diameter. Cook and drain the meat. Put the dough circle over a plate (some will hang over the side). Put half of the meat and half of the tomato mixture on the dough in the center of the plate. Spread it out a bit. Fold ½ of the dough over the top and press the sides together. Pick up the plate and turn the dough out onto the oiled pan. Do the same with the other one. Bake about 20 to 25 minutes, or until it is a brown color.