Antipasto Calzones

Yield: 4 servings (1/2 calzone each)

All-purpose flour, for dusting

1 (13 to 16 oz) ball of pizza dough (store-bought or see recipe below)

cornmeal, for dusting

2 cups (8 oz) shredded Italian blend cheese (I used the kind that included mozzarella, parmesan, asiago, provolone, romano and fontina)

1 (4 oz) salami, diced into 1/2 in pieces or 4 oz pepperoni slices

2 jarred roasted red bell peppers, drained and cut into 1 inch pieces (about 1 cup)

1/4 cup chopped black olives

1/4 cup extra-virgin olive oil, plus more for drizzling

1 egg, beaten

Ranch or marinara for dipping

Pizza dough

3/4 cup warm water

1 Tbsp olive oil

1 tsp salt

2 1/4 cups all-purpose flour

1 tsp sugar

1 tsp yeast

Place ingredients in bread maker and run on dough-only setting.

Preheat the oven to 450F.

On a lightly floured work surface, separate the dough into two balls and roll each into two circles about 1/4 in thick. Transfer the dough to a large baking sheet dusted with cornmeal.

In a bowl, combine the cheeses, salami or pepperoni, peppers, olives, and 1/4 cup olive oil. Put the cheese mixture on 1/2 of each of the dough circles, leaving a 1 inch border. Using a pastry brush, lightly brush the edges of the dough and fold over to seal. Drizzle with olive oil. Using a knife, cut a 1/2 inch wide slit in the top layer of the dough. Bake until golden brown, about 20 minutes. Remove from oven and let cool for 5 minutes. Cut each calzone in half and serve with ranch or warm marinara sauce, if desired.