TWO CHEESE ANTIPASTO CALZONE

This makes an excellent alternative to your every day kind of pizza. To make the fontina cheese easier to shred, place it in the freezer for 15 to 20 mins. Feel free to to add pepperoni instead of salami or even sliced cooked Italian Sausage instead of the salami....But, I really like the taste of the salami in this wonderful Calazone.....Feel free to use store bought pizza dough or just ask to buy some fresh dough from your favorite pizzaria.......!!!!!

TWO CHEESE ANTIPASTA CALZONE:

All purpose flour for dusting
1 pizza dough ball (13-16 ounce size)
Cornmeal for dusting
2 1/4 Cups Shredded Provolone
2 1/4 Cups Shredded Fontina
1/4 lb. diced Italian Salami
1 cup roasted red bell peppers from a jar, drained and cut into 1-inch pieces
1/4 cup coasley chopped pitted kalamata or Italian olives
1/4 cup extra-virgin olive oil, plus more for drizzling
1 egg, beaten
Warm Marinara sauce for serving

Put an oven rack in the center of the oven. Preheat the oven to 450 degrees.

On a lightly floured work surface, roll out the dough into a 13-inch diameter circle, about 1/4 inch thick. Tranfer the dough to a heavy baking sheet dusted with cornmeal.

In a bowl, combine the cheeses, salami, pepper, olives and 1/4 cup olive oil. Put the cheese mixture on 1 side of the dough leaving a 1-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the unfilled side of the dough over the filling and using the tines of a fork, press the edges of the dough together to seal. Drizzle with olive oil.
Using paring knife, cut a 1/2-inch wide slit in the top layer of the dough. Bake until golden brown, about 20 -25 minutes. Remove from the oven and let cool for 5 minutes. Cut the calzone into slices and serve with warm marinara sauce, if desired. Bon Apetite!!!!