Salmon Calzones

In a large bowl, combine dry ingredients from the Hot Roll Mix with 2 tablespoons Parmesan cheese. (If you're using the Homemade Mix, use 3-1/2 cups of the Mix plus 1 package active dry yeast.)

In microwave-safe glass measuring cup, combine water and milk; heat until very warm. Add olive oil to water mixture, then stir into dry ingredients until a dough forms. You may need to add more all-purpose flour. Knead gently in the bowl for 2 minutes; set aside.

In medium skillet, melt 1 tablespoon butter over medium heat. Add onion and garlic; saute and stir for 4-5 minutes. Add bell pepper; cook and stir for 3-4 minutes until crisp-tender. Set aside.

Drain salmon and remove skin and bones. Flake salmon and set aside.

In large bowl, beat cream cheese until soft and fluffy. Gradually add ricotta cheese, beating until combined. Stir in onion mixture, then add Havarti cheese and flaked salmon.

Divide dough into six balls. Sprinkle cornmeal on work surface. One at a time, roll dough out to 8-inch circle. Divide filling mixture into six parts and place one part on one half of the circle of dough. Fold dough over filling and, using your fingertip, press into the edges to create a slightly scalloped edge and seal it. Place on cookie sheet sprayed with baking spray.

Repeat with remaining dough and filling. When all calzones are formed, brush with 2 tablespoons melted butter and sprinkle with 1/4 cup grated Parmesan cheese.

Let rise for 20 minutes, then bake in preheated 375 degrees F oven for 25-35 minutes until golden brown. Let cool 15 minutes on wire rack, then serve.

I like to serve these with a dipping sauce made of 1/2 cup seafood cocktail sauce, 1/4 cup ketchup, and 2 tablespoons buffalo wing sauce.