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1
Preheat oven to 425u00b0F.
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2
Lightly grease a very large baking sheet and sprinkle with cornmeal, set aside.
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3
Drain tomatoes well, reserving oil.
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4
In a medium bowl, combine the tomatoes, turkey and/or pepperoni, and olives.
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5
Stir in the mozzarella cheese.
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6
On a lightly floured surface, roll each package of pizza dough to a 12 x 9 rectangle.
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7
Using a 3 inch round cutter, cut each rectangle into ten 3 inch circles.
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8
Place about 1 tablespoon of the meat/cheese mix slightly off centre on each dough circle.
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9
Fold dough over mixture, forming a semicircle.
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10
Seal the edge of each semicircle with the tines of a fork.
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11
Place the calzones on a prepared baking sheet.
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12
Brush the tops with the reserved oil from tomatoes and sprinkle with parmesan cheese and, if desired, cayenne pepper.
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13
Bake for 12 to 15 minutes or until calzones are golden.
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14
Serve warm.
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15
MAKE AHEAD: Prepare and bake calzones as directed.
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16
Remove to a wire rack and cool completely.
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17
Place the calzones in a freezer container or freezer bag.
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18
Seal, label and freeze for up to 2 months.
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19
To reheat, preheat oven to 350u00b0F.
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20
Place the frozen calzones on an ungreased baking sheet.
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21
Bake for 12 to 15 minutes or until heated through.
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22
If necessary, cover loosely with foil to prevent overbrowning.
