Instructions: In a large ovenproof frying pan over medium heat, heat the oil and saute the red peppers, zucchini, squash, onions and garlic for 2 minutes, or until tender. Put the pan in the oven and bake at 500 degrees for 10 minutes, stirring the vegetables occasionally. Remove from the oven; add salt and black pepper to taste. Allow to cool while shaping the dough. Do not turn off the oven. Coat a baking sheet with nonstick spray; place on the lowest rack of the oven.

Dust another baking sheet with cornmeal. Divide the dough into 4 pieces; form into 7-inch rounds. Place the rounds on the cornmeal-dusted baking sheet. Spoon the vegetable mixture evenly over half of each round. Sprinkle the Gorgonzola and mozzarella evenly over the vegetable mixture. Brush the outside edges of the rounds with water; fold the dough over the vegetables, pinching the edges to seal. Carefully slide the calzones onto the prepared, preheated baking sheet. Bake for 10 to 12 minutes, or until crisp and brown.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.