Broccoli, Pepperoni and Three Cheese Calzones - active dry yeast

Method

• In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water.
• Let stand until it bubbles.
• In a large bowl combine the flour, salt, and sugar.
• Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands.
• Make a well in the dry ingredients.
• Add proofed yeast mixture and work in by hand.
• Gradually add the remaining warm water.
• Blend well and gather into a ball.
• Place one teaspoon of olive oil on a wooden board.
• Knead dough on board until smooth.
• Place dough in a greased bowl and cover with plastic wrap and a towel.
• Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
• Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks.
• Soak in cool water with 1 teaspoon salt for 15 minutes.
• Rinse in cool water.
• Cook in a large pot of boiling water for 5 minutes.
• Drain well and chop into small pieces.
• Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
• Punch down dough and knead for one minute.
• Divide into six equal pieces.
• On a floured board, roll each section into a 8x10 inch rectangle.
• In a small bowl combine the beaten egg and water.
• On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough.
• Flatten the filling with a spoon.
• Brush egg mixture over edges of dough.
• Fold the dough over the filling.
• Fold edges under 1/4 inch.
• Seal edges.
• Sprinkle two 12x16 inch baking pans with cornmeal.
• Place three calzones on each baking pan.
• Brush remaining egg mixture on top of calzones.
• Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
• Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown.
• Serve hot or cold.