Mediterranean Calzone

Preheat oven to 450 degrees F and sprinkle cornmeal on a large baking sheet.

On a well floured countertop, gently stretch dough into an 18″ circle (you’re going for large here). 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).

Drizze olive oil over the half of the dough that is on the cookie sheet, leaving a 1″ border around the outside edge. Top with garlic, then cheese, basil, red peppers, olives (if using) and tuna.

Brush egg wash over the 1″ outside edge of the side of the dough with toppings (you’re putting the “glue” in place to seal the top crust together with the bottom). Pick up the overhanging dough and stretch/fold it over the topped half, aligning edges. Use a fork or your fingers to press the edges together, getting a tight seal.

Brush remaining egg wash evenly over top crust of calzone. Bake for 20-25 minutes or until golden brown, puffed, and dough is thoroughly cooked. Allow to cool for 5 minutes before slicing and serving.