Vegetarian Calzones

A Calzone is an Italian creation. The word in Italian has the meaning "stocking", among a few others. Calzone is very similar to Stromboli. It is made of pizza dough and is stuffed with various filling, usually meat, but as the title reveals, not this time :( That's okay though.

• 1 1/2 tablespoons cornmeal
• one large onion, cut however you like it
• 3 tablespoons olive oil
• 2 garlic cloves, minced
• 8 packed cups of baby spinach, (8oz.)
• 1 cup bottled roasted red peppers, we just roasted fresh ones ourselves
  
• 12 pitted, oil cured, black olives, coarsely chopped
  
• 1 pound pizza dough, if you want a recipe for this, leave a comment
  
• 1/2 pound of your favorite cheese, chopped up, if you can't decide, go with mozzarella
  

Alright! In a large skillet over medium heat, start browning the onions with 2 tablespoons of the oil. After no more then 10 minutes, add the garlic and let that sizzle for a minute. Then add the spinach. Stir frequently until the spinach wilts. And finally add the red peppers and olives. Feel free to salt and pepper this and make sure to remove the pan form the heat source at this point.

Next, roll the dough out onto a floured surface. If you don't flour the surface, the dough will probably stick. Divide it into 4 portions and form those into squares. To make one Calzone, have one square of dough with a corner pointing at you. On the bottom half, place some of the sauteed veggies and 1/4 of the cheese. Fold the top half of the dough over the bottom half and pinch the
sides so all the filling is locked in. Repeat this for the other four squares of dough.

The last step is baking. The only thing that really needs to be cooked is the dough, so this won't take long. Use the rest of the oil to grease a baking sheet and shake the cornmeal on the oil. If you want your calzone to be puffy, take the time for the dough to rise. Place the Calzone on the baking sheet and poke it with a knife so it has vents for steam. Then bake at 500 degrees Fahrenheit for 15 minutes, or until golden brown. I got this recipe form Gourmet Magazine. Thanks!