Calzone Rolls

4 large, crusty Keiser Rolls
1 1/2 c ricotta cheese
Salt and Pepper
1/4 lb salami, chopped **use spinach instead for a veggie version**
1/4 c Parmigiano-Reggiano
8 slices mozzerella or provolone (skim or low-fat)
8 slices vine ripe tomato
8 fresh basil leaves, torn or sliced

Heat oven to 325 degrees.

Slice the Keiser rolls in half, leaving the bottom slice thicker than the top. Scoop a little of the white soft insides out of the bottoms.

Season ricotta with S&P. Stir the salami (or spinach) and grated cheese into the ricotta. Fill the rolls with the ricotta mixture. Cover the ricotta with tomato and basil, then top with mozzerella/provolone slice. Set covers in place and bake to heat through 10-12 minutes.

Serve w/ Quick Zesty Marinara.