Fontina Cheese Calzoni
Divide the dough into four equal portions. On a floured work surface, form four 7 to 8 inch disks, thinning our the central part. Peel and thinly slice the onion. Place onion in a pan with butter and cook slowly over very low heat, stirring often and adding a little salt and pepper. To keep the onion from frying, add a couple drops of water from time to time. Cut the cheese into small pieces. Divide the cheese and onions among the four disks, placing the ingredients in the center. Fold dough in half and seal the edges well. Place the calzoni on a well-oiled baking sheet. Brush the dough with oil and bake in a 425 °F oven for about 20 minutes.