2 Cans of Flaky Biscuits (16 Biscuits)
1 Teaspoon Salt
⅔ Cup Shredded Provolone Cheese
½ Cup Shredded Mozzarella Cheese
¼ Cup Grated Parmesan Cheese
1 Clove Garlic, Minced
1 Cup Diced Pepperoni
¼ Cup Olive Oil
Salt And Pepper To Taste
1 Egg, Beaten
1 Tablespoon Water
2 Tablespoons Cornmeal
Lay out each biscuit and roll out to a crust thickness. Stack on plate and Refrigerate until needed. Or do this individually when read to fill.
Meanwhile, prepare calzone filling: Place in large bowl with provolone cheese, mozzarella cheese, Parmesan cheese, garlic, pepperoni, olive oil, salt, and ground black pepper.
In a small bowl combine the beaten egg and water. On the long side of the dough, place 2/3 cup filling in a strip one inch away from the edges of the dough. Flatten the filling with a spoon. Brush egg mixture over edges of dough. Fold the dough over the filling. Fold edges under 1/4 inch. Seal edges.
Sprinkle two 9×13 inch baking pans with cornmeal. Place 8 Turnovers on each baking pan. Brush remaining egg mixture on top of Turnovers. Prick tops with toothpick, making holes 1/2 inch apart on top of dough. Bake in preheated 375 degree oven for 20 minutes until browned.