3 cups all-purpose flour
1½ teaspoons active dry yeast
½ teaspoon salt
1 cup warm water (120°F)
1 tablespoon Filippo Berio Light Olive Oil
Nonstick cooking spray
8 ounces whipped low-fat ricotta cream cheese
2½ cups chopped dried apricots, peaches, pears, cranberries, or a combination

Sift together the flour, yeast, and salt into a large mixing bowl. Slowly add the warm water and olive oil. Mix on low speed if using an electric mixer or use a wooden spoon and briskly stir until the dough pulls away from the sides of the bowl. Knead the dough lightly on a floured surface until smooth and elastic (3-4 minutes). Cover with a cloth and let rise 20-30 minutes.

Preheat oven to 450°F. Divide the dough into 8 balls. On a lightly floured surface, use a rolling pin to flatten balls into 5- to 6-inch circles. Place each dough circle onto parchment paper to keep from sticking while finishing the calzones. Spread 2 tablespoons (1 ounce) of whipped ricotta cheese on the lower half of each circle. Then place even amounts of the dried fruit on top of the ricotta. Fold the top half down and seal (pinch or press with a fork). Make sure it is a tight seal. Place the dough on parchment paper on a cookie sheet sprayed with cooking spray.

Bake 15-20 minutes until dough is light brown and slightly puffed. Remove from sheet and place on cooling rack. Serve warm or at room temperature.