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1
In a large bowl, proof the yeast by blending it with 1/4 cup of the warm water.
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2
Let stand until it bubbles.
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3
In a large bowl combine the flour, salt, and sugar.
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4
Blend in the one tablespoon of olive oil by rubbing the mixture between the palms of your hands.
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5
Make a well in the dry ingredients.
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6
Add proofed yeast mixture and work in by hand.
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7
Gradually add the remaining warm water.
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8
Blend well and gather into a ball.
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9
Place one teaspoon of olive oil on a wooden board.
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10
Knead dough on board until smooth.
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11
Place dough in a greased bowl and cover with plastic wrap and a towel.
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12
Let rise in a warm place for 1 1/2 hours or until doubled in bulk.
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13
Meanwhile, prepare calzone filling: separate the broccoli tops from the stalks.
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14
Soak in cool water with 1 teaspoon salt for 15 minutes.
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15
Rinse in cool water.
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16
Cook in a large pot of boiling water for 5 minutes.
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17
Drain well and chop into small pieces.
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18
Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
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19
Punch down dough and knead for one minute.
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20
Divide into six equal pieces.
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21
On a floured board, roll each section into a 8x10 inch rectangle.
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22
In a small bowl combine the beaten egg and water.
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23
On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough.
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24
Flatten the filling with a spoon.
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25
Brush egg mixture over edges of dough.
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26
Fold the dough over the filling.
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27
Fold edges under 1/4 inch.
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28
Seal edges.
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29
Sprinkle two 12x16 inch baking pans with cornmeal.
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30
Place three calzones on each baking pan.
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31
Brush remaining egg mixture on top of calzones.
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32
Prick tops of calzones with toothpick, making holes 1/2 inch apart on top of dough.
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33
Bake in a preheated 375 degree F (190 degrees C) oven for 30 minutes, or until golden brown.
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34
Serve hot or cold.
