Sausage, Fennel, and Provolone Calzones

Ingredients

• 1 large eggs 
• 2 cups fennel bulb thinly sliced ( 1 medium bulb)
• 4 ounces sausage sweet italian
• 1 cup onion vertically sliced
• 6 servings pizza dough all-purpose
• 3 ounces sharp provolone cheese grated
• 1.5 cups bell pepper red sliced
• 1 tablespoon water 
• 1 tablespoon cornmeal yellow

Equipment

• bowl
• frying pan
• baking sheet
• oven
• whisk

Directions

1. Remove casing from sausage. Cook sausage in a large nonstick skillet over medium-high heat until browned, stirring to crumble.
2. Add fennel, bell pepper, and onion. Cover, reduce heat, and cook for 9 minutes, stirring frequently. Cool slightly.
3. Preheat oven to 45
4. Divide the prepared dough evenly into 6 equal portions on a lightly floured surface; shape each piece into a ball.
5. Roll each ball into a 6-inch circle.
6. Combine egg and water with a whisk in a small bowl.
7. Brush edge of each circle with egg mixture; reserve remaining egg mixture.
8. Place 2/3 cup sausage mixture on half of each circle, leaving a 1-inch border, and sprinkle each with 2 tablespoons cheese. Fold dough over sausage mixture until edges almost meet. Bring bottom edge over top edge; crimp edges of dough with fingers to form a rim.
9. Place the calzones on a baking sheet sprinkled with cornmeal.
10. Brush tops with reserved egg mixture.
11. Bake at 450 for 12 minutes or until golden brown.