Mini Antipasto Calzones

• All-purpose flour, for work surface
• One 1-pound ball pizza dough
• Cornmeal, for baking sheet
• 1/2 cup shredded provolone (about 4 ounces)
• 1/2 cup shredded fontina (about 4 ounces)
• 1 ounce salami, diced into 1/4-inch pieces
• 1 jarred roasted red bell pepper, roasted red bell peppers, strained and diced into 1/4-inch pieces (about 1/4 cup)
• 1 tablespoons kalamata olives, finely chopped (about 5 olives)
• 1 egg
• Marinara sauce, for dipping

1. Place an oven rack in the center of the oven and preheat to 400 degrees F.
2. On a lightly floured work surface, roll out the dough ball into a 14-inch circle about 1/4 inch thick; using a 4-inch round cutter, cut into 12 circles.
3. Transfer the circles onto two heavy baking sheets dusted with cornmeal.
4. In a medium bowl, combine the cheeses, salami, peppers and olives.
5. Place 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border.
6. In a small bowl, beat together the egg and 1 teaspoon water until smooth.
7. Using a pastry brush, lightly brush the edge of each circle with the egg.
8. Fold the unfilled half of each circle over the filling and, using the tines of a fork, press the edges together to seal.
9. Brush the calzones with the egg mixture and bake until the calzones are golden brown, about 14 minutes, rotating the position of the trays halfway through.
10. Serve the calzones on a platter with warm marinara sauce for dipping.

flour, dough, cornmeal, provolone, shredded fontina, salami, red bell pepper, kalamata olives, egg

Taken from www.foodnetwork.com/recipes/giada-de-laurentiis/mini-antipasto-calzones.html (may not work)