Sausage, Fennel, And Provolone Calzones

• 4 ounces sweet Italian sausage
• 2 cups thinly sliced fennel bulb (about 1 medium bulb)
• 1 1/2 cups sliced red bell pepper
• 1 cup vertically sliced onion
• 1 large egg
• 1 tablespoon water
• 3/4 cup (3 ounces) grated sharp provolone cheese
• 1 tablespoon yellow cornmeal

1. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble. Add fennel, bell pepper, and onion. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.
2. Preheat oven to 450u0b0.
3. Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball. Roll each ball into a 6-inch circle. Combine egg and water with a whisk in a small bowl. Brush edge of each circle with egg mixture; reserve remaining egg mixture.
4. Place 2/3 cup sausage mixture on half of each circle, leaving a 1-inch border, and sprinkle each with 2 tablespoons cheese. Fold dough over sausage mixture until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim. Place the calzones on a baking sheet sprinkled with cornmeal. Brush tops with reserved egg mixture. Bake at 450u0b0 for 12 minutes or until golden brown.

sweet italian sausage, fennel bulb, red bell pepper, onion, egg, water, provolone cheese, yellow cornmeal

Taken from www.myrecipes.com/recipe/sausage-fennel-provolone-calzones-0 (may not work)