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1
Preheat oven to 450 degrees F and sprinkle cornmeal on a large baking sheet.
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2
On a well floured countertop, gently stretch dough into an 18 circle (youre going for large here).
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3
Carefully move dough circle onto the prepared baking sheet, placing half of the dough circle over the sheet and allowing the other half to hang off the edge (the hang-over will be the top crust when you seal the calzone).
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4
Drizze olive oil over the half of the dough that is on the cookie sheet, leaving a 1 border around the outside edge.
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5
Top with garlic, then cheese, basil, red peppers, olives (if using) and tuna.
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6
Brush egg wash over the 1 outside edge of the side of the dough with toppings (youre putting the glue in place to seal the top crust together with the bottom).
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7
Pick up the overhanging dough and stretch/fold it over the topped half, aligning edges.
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8
Use a fork or your fingers to press the edges together, getting a tight seal.
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9
Brush remaining egg wash evenly over top crust of calzone.
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10
Bake for 20-25 minutes or until golden brown, puffed, and dough is thoroughly cooked.
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11
Allow to cool for 5 minutes before slicing and serving.
