Directions

• Preheat oven to 425F. Coat a large baking sheet with cooking spray.
• Scrub potatoes with a vegetable brush under cold running water; peel. Using box grater or shredding blade of food processor, shred potatoes. Turn out onto paper towels and press to remove excess moisture.
• In a large, non-stick skillet over medium heat, heat 2 teaspoons of the oil.
• Add the onion, sugar, and basil. Cook stirring occasionally until golden, about 12 to 14 minutes. Transfer onions to a large bowl.
• Return skillet to heat and add the remaining 3 teaspoons oil; increase heat to medium high.
• Add potatoes and ham. Cook, stirring occasionally until slightly browned, about 8 to 10 minutes.
• Stir potato mixture into onion mixture and let cool 5 minutes. Stir in ricotta and mozzarella cheese.
• Divide pizza dough in half. On a lightly floured surface, stretch or roll each dough half into a 9- to10-inch circle.
• Spread half of the potato mixture over one half of each circle. Fold plain dough halves over filling, forming half circles. Pinch edges of dough firmly together to seal.
• Transfer calzones to prepared baking sheet. Bake for 22 to 25 minutes, until golden brown. Cool 5 minutes. Transfer to a cutting board and cut each calzone crosswise into three pieces.