Spinach & Red-Pepper Calzones

Directions

Preheat oven to 500°F with rack in lowest position.

Sprinkle cornmeal on a large baking sheet.

Cook onion with ¼ 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.

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.

Bake until golden-brown, 13 to 15 minutes.

Cool 5 minutes before serving.