Ingredients:
2 tablespoons cornmeal
1/4 cup snipped sun-dried tomatoes packed in oil
3 ounces thinly sliced smoked turkey or 3 ounces pepperoni, chopped
1/4 cup chopped pitted ripe olives
3/4 cup shredded mozzarella cheese ( 3 ounces)
2 (10 ounce) packages pizza dough ( refrigerated or frozen)
parmesan cheese ( finely shredded or grated)
cayenne pepper (optional)
Directions:
Preheat oven to 425 F.
Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside.
Drain tomatoes well, reserving oil.
In a medium bowl, combine the tomatoes, turkey and/or pepperoni, and olives.
Stir in the mozzarella cheese.
On a lightly floured surface, roll each package of pizza dough to a 12 x 9 rectangle.
Using a 3 inch round cutter, cut each rectangle into ten 3 inch circles.
Place about 1 tablespoon of the meat/cheese mix slightly off centre on each dough circle.
Fold dough over mixture, forming a semicircle.
Seal the edge of each semicircle with the tines of a fork.
Place the calzones on a prepared baking sheet.
Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper.
Bake for 12 to 15 minutes or until calzones are golden.
Serve warm.
MAKE AHEAD: Prepare and bake calzones as directed.
Remove to a wire rack and cool completely.
Place the calzones in a freezer container or freezer bag.
Seal, label and freeze for up to 2 months.
To reheat, preheat oven to 350 F.
Place the frozen calzones on an ungreased baking sheet.
Bake for 12 to 15 minutes or until heated through.
If necessary, cover loosely with foil to prevent overbrowning.
Servings: 20
Time preparation: 35 min.
Time total: 50 min.