Mini calzone

Ingredients:

• Flour for work
• 450 gr. pizza dough
• Cornmeal, for dusting
• 0.5 cups (110 g) grated fontina cheese (see Note)
• 0.5 cups (110 g) grated provolone
• 30 g salami, cut into 0.5 cm pieces.
• 1/4 cup diced baked sweet peppers (store-bought or homemade)
• 1 tbsp finely chopped Kalamata olives (about 5)
• 1 egg
• Marinara sauce (store-bought or homemade), warmed, for dipping

Preparation:

1. Position a rack in the center of the oven. Preheat the oven to 200°C.
2. On a lightly floured work surface, roll the dough ball into a circle 14 inches (35 cm) in diameter and about 0.5 cm (0.25 in) thick. Using a 4-inch (10 cm) round cutter, cut out 12 circles from the dough. Transfer the circles to two heavy baking sheets dusted with cornmeal.
3. In a medium bowl, combine the fontina, provolone, salami, roasted peppers, and olives. In a separate small bowl, beat the egg with 1 teaspoon of water. Spoon 1 tablespoon of the cheese mixture onto 1 half of each dough circle, leaving a 1/4-inch border. Using a pastry brush, lightly brush the edges of the dough with the beaten egg. Fold the other half of the dough over the filling and, using the tines of a fork, press the edges to seal. Repeat with the remaining dough circles.
4. Brush the calzones with the remaining egg mixture. Bake for 14 minutes, rotating the pan halfway through, until the calzones are golden brown. Serve on a platter with warm marinara sauce for dipping.
   
   

   Note

   
   To make it easier to cut fontina cheese, freeze it for 15-20 minutes.