Spinach and Red-Pepper Calzones

Ingredients

• •1½ tablespoons cornmeal
• •1 large onion
• •3 tablespoons extra-virgin olive oil
• •2 cloves garlic
• •5 ounces baby spinach
• •4 whole roasted red peppers
• •12 whole oil-cured black olives
• •1 pound pizza dough
• •½ pound smoked mozzarella
• •16 pieces mozzarella pieces

Cooking Instructions

1. 1.

   Preheat oven to 500°F with rack in lowest position. Sprinkle cornmeal on a large baking sheet.

   5 min

2. 2.

   Cook onion with 1/4 teaspoon salt in 2 tablespoons oil in a large heavy skillet over medium heat, stirring occasionally, until beginning to brown, 8 to 10 minutes. Add garlic and cook until fragrant, about 1 minute. Add spinach and cook, stirring frequently, until wilted, about 2 minutes. Stir in red peppers, olives, and pepper to taste. Remove from heat.

   15 min

3. 3.

   Roll out dough on a lightly floured surface with a lightly floured rolling pin into a 14-inch round, then cut into quarters. Roll out 1 quarter into an 8-inch square (keep remaining pieces covered) and arrange with a corner nearest you. Put one fourth of filling on lower half, leaving a 1-inch border, and top with 4 pieces of cheese. Fold dough over to enclose filling. Seal edges. Beginning in 1 corner, stretch sealed edge outward, pinching and rolling dough up over edge to resemble a rope, working your way around. Transfer to baking sheet. Make 3 more calzones in same manner. Cut 3 steam vents in top of each and brush with remaining tablespoon oil.

   20 min

4. 4.

   Bake until golden-brown, 13 to 15 minutes. Cool 5 minutes before serving.

   20 min