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RECIPES & ARCHIVES
from this amount of dough. Otherwise, make the six smaller ones as directed here. Stores that sell ready-made pizza dough are listed below. 3 pounds ready-made pizza dough Flour (for rolling) 1 1/2 pounds sliced provolone cheese 1 1/2 pounds sliced Swiss or fontina cheese 1 1/2 cups Parmesan cheese 9 plum tomatoes, very thinly sliced Freshly ground black pepper, to taste 3 cans (4 ounces each) Mexican hot or mild green chilies, drained and finely chopped
Cornmeal (for baking) Set the oven at 400 degrees. On a lightly floured board, punch down the dough. Set five pieces aside, covered with a clean, dry kitchen towel. Use a rolling pin to roll the sixth piece of dough as thinly as possible -- if it is difficult to roll, cover it with a towel and let it relax for 5 minutes. Continue rolling, flouring the pin as necessary, until the dough makes a 1/4-inch-thick rectangle (it will be about the size of an ordinary sheet of paper). Using one-sixth of the cheeses, layer the provolone, Swiss or fontina and Parmesan on the dough, leaving a little border all around the dough and a 2- inch border at one long side opposite you. Add sliced tomatoes, then sprinkle with chopped chilies and black pepper. Starting with the edge closest to you, roll up the dough jellyroll fashion, tucking in the ends, until you reach the border. Sprinkle three baking sheets with cornmeal. Transfer the calzone to a sheet, setting it seam side down. Holding a scissors perpendicular to the dough, make a dozen snips in the dough haphazardly across the top. Continue rolling out dough and filling calzones until you have made six, setting two on each baking sheet. (If you have one oven, you will have to bake the third sheet of calzones after the first two are done.) Bake the calzone for 25 minutes or until golden and firm. The cheese will ooze during baking, but that's OK. Let all the calzones cool completely. Stack them as close together as possible on two baking sheets and wrap the calzones tightly with foil. Refrigerate until ready to reheat. Reheat without foil in one layer -- you will need to use three baking sheets again -- in a 375-degree oven for 20 to 30 minutes or until heated through. Makes six calzones or enough to serve 24.
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