Cheesy Calzones - Restaurant Association of Nova Scotia

Ingredients

• 2-3/4 to 3-1/2 cups all-purpose flour
• 1/2 cup grated Parmesan cheese
• 1 package active dry yeast
• 1/4 teaspoon salt
• 1 cup warm water (120 degrees F to 130 degrees F)
• 2 tablespoons cooking oil
• 1 cup shredded cheddar cheese (4 ounces)
• 1 cup shredded Gruyere cheese (4 ounces)
• 1 cup shredded fontina cheese (4 ounces)
• 1/2 cup ricotta cheese
• 1/2 cup oil-packed dried tomatoes, drained and snipped
• 2 teaspoons milk
• 3/4 cup chopped onion
• 2 cloves garlic, minced
• 1 tablespoon olive oil, margarine, or butter
• 1 14-1/2-ounce can tomatoes, cut up
• 1 8-ounce can tomato sauce
• 1 bay leaf
• 1 tablespoon snipped fresh basil or 1 teaspoon dried basil, crushed
• 1 tablespoon fresh oregano or 1 teaspoon dried oregano, crushed
• 1 teaspoon fennel seed, crushed (optional)
• 1/2 teaspoon sugar
• 1/4 teaspoon pepper