Vegetable Calzone

from The Boston Globe Magazine, August 9 2009

2lbs pizza dough
3 cups grated provolone cheese
3 cups grated mozzarella cheese
1/4 cup all-purpose flour, plus more for dusting
2 tbsp olive oil
2 red bell peppers, chopped
2 medium onions, chopped
salt and black pepper
3 cloves garlic, minced
2 medium zucchini, chopped
3 cups cauliflower florets, chopped roughly
4 ears corn, cooked
1/2 cup basil leaves, sliced in thin ribbons
1 egg, beaten with 1 tbsp water
cornmeal, for dusting

Have dough at room temperature. Heat oven to 450 degrees. Place oven rack in lowest position (position a pizza stone, if using, on rack). In a large bowl, combine the cheeses and toss with the flour. Set aside. In a large saute pan, heat 1 tablespoon of olive oil over medium heat and add the bell peppers and onions. Season with salt and black pepper to taste. Cook until the onions are translucent, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Turn up heat to medium-high and add the remaining 1 tablespoon of olive oil, then add zuccchini and cauliflower. (Cook in batches if your pan isn't big enough to fit vegetables in a shallow layer.) Cook, stirring occasionally, for 4 or 5 minutes or until vegetables are just cooked through. Meanwhile, cut corn kernels from the cob. Cool vegetables for 10 minutes. Stir in corn and basil. Add to the grated-cheese mixture and season with salt and black pepper to taste.

Punch down the dough and divide into 8 balls. Lightly flour a work surface. Roll each dough ball into a round, 1/4 inch thick and 8 inches in diameter. Place a heaping cup of filling on half of each round, leaving a 1/2-inch border of dough. Fold dough over the filling, making a half-moon shape. Pinch around edges to seal. With a sharp paring knife, cut 3 small parallel slashes on top for steam to vent. Using a pastry brush, coat the top lightly with egg wash.

Dust a sheet tray with cornmeal and transfer the calzones to the tray. (Or dust pizza stone with cornmeal and place calzones directly on top of the stone.) Bake for 20 to 25 minutes or until calzones are deep golden brown and crisp. Serve hot.

To store unused servings, cool completely at room temperature, then wrap calzones individually in aluminum foil and place in a freezer bag and freeze. To reheat, place unwrapped frozen calzones in a 350-degree oven and bake for 40-50 minutes or until hot throughout.