1 pkg. active dry yeast
2 - 2 1/2 c. flour
3/4 c. warm water
1 tbsp. olive or cooking oil
1 tsp. sugar
1/2 tsp. salt

2 c. shredded provolone or Mozzarella cheese
1 c. shredded Monterey Jack or cheddar cheese
1 c. chopped hard salami
1 c. diced fully cooked ham or Canadian bacon
1/4 c. snipped parsley
1 tsp. dried oregano, crushed
1 tsp. fennel seed (opt.)
1 tbsp. cornmeal
2 tsp. milk

For dough, combine yeast and 1 cup flour in a small mixer bowl. Combine water, olive oil, sugar and salt. Add to yeast mixture; beat at low speed of electric mixer until just combined. Beat 3 minutes at medium speed; scrape bowl occasionally.

Stir in as much remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Place in a greased bowl. Cover; let rise in a warm place until nearly double, 45 to 60 minutes. Punch down.

For filling, combine provolone, Monterey Jack cheese, salami, ham, parsley, oregano and fennel seed, if desired.

Divide dough into sixths. On a lightly floured surface, roll each portion to an 8" round. Divide filling among the six rounds; place filling on half of each circle. Moisten edges with water; fold dough over to form a half circle. Seal and crimp edges. Prick tops.

Sprinkle bacon sheets with cornmeal. Place calzones on sheets. Brush tops with milk.

Bake in a 450 degree oven 10 to 12 minutes or until calzones are golden. Let stand about 5 minutes before serving. Makes 6 servings.