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SAUSAGE-PEPPER CALZONES
(Makes 6 Calzones)

Dough
2 to 2 ¼ cups all-purpose Flour
¼ cup Cornmeal
1 envelope Fleischmann’s RapidRise Yeast
¾ teaspoon Salt
1 cup very warm Water (120°F to 130°F)
1 tablespoon Filippo Berio® Olive Oil

Sausage-Pepper Filling
1 package Jimmy Dean Fresh Sausage
1½ cups sliced Bell Pepper
1 medium Onion, sliced
2 cloves Garlic, minced
1½ cups shredded Wisconsin Mozzarella Cheese
1 cup shredded Wisconsin Provolone Cheese
Filippo Berio® Olive Oil
1 teaspoon crushed Red Pepper (optional)

Directions
In a large bowl, combine 1 cup flour, cornmeal, undissolved yeast, and salt. Stir in water and Filippo Berio® Olive Oil into flour mixture. Stir in enough remaining flour to make a soft dough. Knead on lightly floured surface until smooth and elastic, about 8 to 10 minutes. Cover; let rest 10 minutes.

Divide dough into 6 equal pieces; roll each to 8-inch circle. Place about 1 cup Sausage-Pepper Filling on one half of each circle; moisten edges. Fold dough over filling; press with tines of fork to seal. Place on greased baking sheet. With sharp knife, make 3 1-inch slits across top of each calzone. Brush top with Filippo Berio® Olive Oil. If desired, sprinkle with crushed red pepper.

Bake at 400°F for 20 to 25 minutes or until done. Serve warm.

Sausage Pepper Filling:
In skillet, cook sausage over medium-high heat until browned, stirring to crumble. Add bell pepper, onion, and garlic; cook until tender, about 5 to 10 minutes, stirring frequently. Let cool. Stir in cheeses.