Venison Salami Calzones and Fontina Cheese

• 2 containers Pillsbury Pizza Crust Classic, 13 Ounce Tubes
• 1/2 cups Cornmeal
• 1 cup Fat-free Ricotta Cheese
• 1/2 cups Fresh Basil Leaves, Chopped
• 1/4 cups Parmesan Cheese
• 1 cup Fontina Cheese Cubed
• 1 cup Venison Salami Chopped
• 1 cup Mezzetta Roasted Pepper Strips With Caramelized Onion
• 1 cup Mozzarella Cheese, Shredded
• 1 Tablespoon Red Pepper Flakes (optional)
• Olive Oil, For Brushing The Tops
• Optional Dipping Sauces: Marinara, Alfredo, Etc

1. 1) Heat oven to 400 degrees (F).
2. 2) Cut pizza dough up into 8-10 squares or cirlces and place on a lightly floured surface.
3. Sprinkle both sides of dough with cornmeal to keep it from sticking.
4. 3) In the center of each piece of dough, top with the ricotta cheese, basil, parmesan cheese, fontina cheese, venison salami, roasted peppers and mozzarella.
5. Top with a few red pepper flakes to add a bit of heat.
6. Fold edges of dough over filling and seal.
7. Brush tops of calzones lightly with olive oil.
8. 4) Place calzones on a nonstick cookie sheet in a 400 degree (F) oven and bake for 15 minutes or until golden brown.
9. Remove from oven and serve hot with a side of marinara sauce or alfredo sauce.

containers, cornmeal, ricotta cheese, fresh basil, parmesan cheese, fontina cheese, venison salami, pepper, mozzarella cheese, red pepper, olive oil, marinara

Taken from tastykitchen.com/recipes/main-courses/venison-salami-calzones-and-fontina-cheese/ (may not work)