1. Combine water, oil, and dry ingredients in automatic bread machine per manufacturer's instructions; use dough setting. 2. After second kneading, dough can be divided into four pieces, sealed, and frozen for later use. Otherwise, turn bread maker off and leave dough in machine, closed, to rise for 1-1/2 hours. 3. Meanwhile, prepare filling by mixing ricotta, mozzarella, and salt & pepper to taste; refrigerate. 4. After dough has risen, preheat oven to 500° F; grease two baking sheets and dust lightly with cornmeal. 5. Divide the dough in half and form two balls. Place one ball of dough onto a gluten-free flour-covered surface and spread with fingers or rolling pin to 12" circle. 6. Spread half the ricotta mixture on half of the dough circle, leaving about a 1" edge. Top with 1/2 cup sliced pepperoni. Moisten edge of dough with water; fold dough circle in half and press with wet fingertips to seal. IMPORTANT: to ensure a tight seal, make sure the filling is well away from the edge. 7. Pat calzone to even filling inside; check seal again for leaks. Gently move to prepared baking sheet; cut three 1" slits in top of calzone for venting. 8. Repeat with remaining dough and filling. 9. Bake at 500° F for 22-27 minutes or until golden brown. 10. Serve with your favorite pizza sauce, warmed, on the side for dipping. We prefer Ultimate Pizza Sauce Recipe #114392. ---------------------------------------------------------------------------
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