Broccoli, Pepperoni, and Three-Cheese Stuffed Calzones

Start by activating the yeast: combine it with 1/4 cup of warm water in a large bowl. Allow it to sit until it becomes bubbly.

In a separate large bowl, mix together the flour, salt, and sugar. Incorporate one tablespoon of olive oil by rubbing it into the flour mixture with your hands. Create a well in the center, add the activated yeast mixture, and combine everything by hand. Gradually add the remaining warm water, mixing until the dough begins to form a ball.

Transfer the dough to a wooden board that’s been lightly oiled with one teaspoon of olive oil. Knead the dough until smooth. Place the dough in a greased bowl, cover it with plastic wrap and a towel, and let it rise in a warm spot for about 1 1/2 hours, or until it doubles in size.

Meanwhile, prepare the filling: Cut the broccoli into florets and soak them in cool, salted water for 15 minutes. Drain, then cook the broccoli in a pot of boiling water for 5 minutes. After draining it well, chop the broccoli into small pieces. In a large bowl, combine the chopped broccoli with provolone, mozzarella, Parmesan cheese, garlic, pepperoni, olive oil, salt, and black pepper.

Once the dough has risen, punch it down and knead it for another minute. Divide it into six equal pieces. Roll each piece on a floured surface into a rectangle, roughly 8x10 inches.

For the filling, mix the beaten egg with water in a small bowl. Lay 2/3 cup of the broccoli mixture along the long side of each dough rectangle, leaving a one-inch border. Flatten the filling with a spoon, then brush the dough edges with the egg wash. Fold the dough over the filling and seal the edges by folding them under slightly.

Sprinkle cornmeal on two 12x16 inch baking sheets. Place three calzones on each sheet. Brush the remaining egg wash over the tops of the calzones, then prick each one several times with a toothpick to allow steam to escape.

Bake the calzones in a preheated 375°F (190°C) oven for 30 minutes, or until golden brown. Serve warm or at room temperature.