Zucchini Calzone

Heat butter over medium-high heat in skillet. Add zucchini and garlic. Cook, stirring often, until most of the liquid has evaporated.

In a bowl, blend together zucchini mixture, ricotta, Cheddar, egg, oregano, basil, salt, pepper and nutmeg. Refrigerate.

Preheat oven to 425 degrees F. Divide dough into equal portions and shape into balls. On lightly floured surface, shape each ball into an 8-inch circle.

Divide filling among circles, then fold dough over to make half-circles, leaving enough dough on the bottom edge to fold over top edge. Crimp edges to seal.

Place on greased baking sheet. Bake at 425 degrees F for 20 minutes or until brown.