Sausage Calzone with Sun-Dried Tomatoes

Dough

• olive oil to grease
• 15 oz warm water (100°F-110°F)
• 16 oz bread flour
• 6 oz semolina plus extra to sprinkle
• 2 ¼ tsp rapid rise yeast
  or 1 packet/envelope rapid rise yeast
• 1 tbsp salt

Filling

• 2 oz Parmesan cheese cut into 1 in. pieces
• 2 oz Fontina cheese cut into 1 in. pieces
• 4 oz sun-dried tomatoes (in oil), no need to drain
• 4 oz yellow onions quartered
• 1 garlic clove
• 8 fresh basil leaves (approx. 3 stems)
• 16 oz Italian sausage casing removed, cut into 1 in. pieces
• 1 oz pine nuts
• 1 large egg lightly beaten
• 2 tsp dried oregano (optional)