1 1/2 cups sliced bell peppers (combine red, green and yellow)
1 medium onion – sliced
2 ounces pepperoni slices – cut thin
2 cloves garlic – minced
1 1/2 cups grated Mozzarella cheese (6 ounces)
1 cup grated Provolone or Fontina cheese (4 ounces)
2 1/4 cups all-purpose flour (2 1/4 to 2 3/4 cups)
1/4 cup cornmeal
1 package Fleischmann’sÂ® Rapid Rise Yeast
3/4 teaspoon salt
1 cup very warm water (120Âº to 130ÂºF)
1 tablespoon olive or vegetable oil
Crushed red pepper (optional)
Make filling: In large skillet, combine peppers, onion, pepperoni and garlic. Cook over medium heat until tender, stirring frequently. Set aside to cool.
Make dough: In large bowl, combine 1 cup flour, cornmeal, undissolved yeast and salt. Stir water and oil into dry ingredients. Stir in enough remaining flour to make soft dough. On lightly floured surface, knead until smooth and elastic, about 4 to 6 minutes. Cover; let rest on floured surface 10 minutes.
Divide dough into 4 equal pieces. Roll each to 8-inch circle. Stir cheeses into filling. Place about 1 cup filling on one half of each circle; moisten edges. Fold dough over filling and press with tines of fork to seal. Place on large greased baking sheet. With sharp knife, make 3 (1-inch) slits across top of each calzone. If desired, brush tops with water and sprinkle with crushed red pepper.
Bake at 400ÂºF for 25 minutes or until done. Serve warm.
All-Vegetable Calzones: Prepare filling as directed except replace pepperoni with 1 tablespoon olive oil and add 1 1/2 teaspoon sweet basil. Season with salt and pepper to taste. Proceed with recipe as directed.