Fresh porcini mushrooms — sometimes called cèpes — can be found in the produce section of many large supermarkets. Other mushrooms can be substituted, or use rehydrated dried porcinis.

1. Separate dough into three pieces. Place segments on a heavily floured work surface and roll each one into an 8-inch circle. Brush each circle with Garlic and Oil Sauce.

2. Combine shredded chicken, green onion, and mushrooms. Spread 1 cup of the ricotta onto half of each dough circle, leaving one inch around the edges bare. Distribute one-third of the chicken mixture over the ricotta, followed by ⅓ cup mozzarella cheese. Season with salt and black pepper to taste.

3. Fold dough over the filling to form a crescent. Press dough edges together, brushing edges with a little water if necessary. Sprinkle cornmeal over a baking sheet or pizza tiles and place calzones on the cornmeal. Cover with a damp towel and let stand 1 hour.

4. With a sharp knife, cut two or three slits in the tops of the cal-zones. Bake at 375° for 20 to 25 minutes. Remove from oven and let stand a few minutes before serving.