• 4 pizza dough balls (see recipe)
• 2 cups tomato sauce
• 1/4 cup grated Romano cheese
• 6 ounces sliced provolone cheese
• 1 tablespoon coarse cornmeal
• Olive oil
• 1/4 pound thinly sliced prosciutto
• 1/4 pound thinly sliced pepperoni
• 12 leaves fresh basil
• 1/2 pound thinly sliced hot capicola
• 1/2 pound thinly sliced hard salami

Preheat your CBO oven as instructed in the "User’s Manual."

Reserve 1 cup sauce for dipping. Divide dough into 4 balls. Work each ball into an 8-inch round shape. Divide the ingredients evenly among the four dough balls. Spread some Romano evenly and lightly over the ingredients and follow with the tomato sauce, half the provolone cheese, hard salami, capicola, basil, pepperoni and prosciutto, then finish with the rest of the provolone. Fold the dough over the ingredients and form a half circle. Seal the dough with your fingers. Dust the pizza peel (or pan) with cornmeal. Place the calzones on the pizza peel and brush with olive oil. Make sure to cut slits into each calzone to allow the steam to vent. Bake until golden brown. Remove from oven and allow to sit for a few minutes. Remember to warm the excess sauce for dipping!