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1
Pour 1 1/2 cups warm water into large bowl.
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2
Stir in yeast.
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3
Let stand until yeast dissolves, about 5 minutes.
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4
Mix in oil and salt.
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5
Add 3 3/4 cups flour, about 1/2 cup at a time, stirring until blended.
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6
Turn dough out onto floured surface.
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7
Knead until smooth and elastic, sprinkling with more flour if sticky, about 10 minutes.
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8
Place dough in oiled large bowl; turn to coat.
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9
Cover bowl with plastic wrap.
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10
Let dough rise in warm draft-free area until doubled, about 1 hour 15 minutes.
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11
Meanwhile, char bell pepper over gas flame or in broiler until blackened on all sides.
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12
Enclose in paper bag and let stand 10 minutes.
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13
Peel, seed and slice pepper.
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14
Heat olive oil in heavy large skillet over medium-high heat.
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15
Add red onions; saute until brown, about 25 minutes.
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16
Set aside.
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17
Saute sausage in heavy medium skillet over medium heat until cooked through, breaking into 1/2-inch pieces with spoon, about 15 minutes.
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18
Set aside.
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19
Mix both cheeses and oregano in bowl, season with salt and pepper.
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20
Position 1 rack in top third and 1 rack in bottom third of oven and preheat to 400F.
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21
Dust 2 baking sheets with flour.
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22
Punch dough down.
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23
Knead on lightly floured surface until smooth, about 1 minute.
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24
Divide into 4 equal portions; shape each into ball.
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25
Roll out dough balls on lightly floured surface to 9-inch rounds.
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26
Spread 1/3 cup cheese mixture over half of each round, leaving 3/4-inch border.
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27
Cover cheese on each with 1/4 of onions, 1/3 cup cheese mixture, 1/4 of sausage, 1/3 cup cheese mixture, then 1/4 of bell peppers.
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28
Fold plain dough halves over filling, forming half circles.
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29
Pinch edges of dough firmly together to seal.
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30
Using spatula, transfer 2 calzones to each prepared sheet.
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31
Pierce tops in several places with small knife.
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32
Bake calzones 15 minutes.
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33
Reverse baking sheets and bake until tops of calzones are golden brown, about 15 minutes longer.
