In a large bowl combine 1-1/4 cups of the flour, Parmesan cheese, yeast, and salt. Add warm water and oil. Beat with an electic mixer on low speed for 30 seconds, scraping bowl constantly. Beat on high speed for 3 minutes. Using a spoon, stir in as much of the remaining flour as you can. Turn dough out onto a lightly floured surface. Knead in enough remaining flour to make a moderately stiff dough that is smooth and elastic (6 to 8 minutes total). Divide dough in half. Cover and let rest 10 minutes.

On a lightly floured surface, roll each half of dough into a 13-inch circle. Transfer dough to greased baking sheets. Set aside.

For filling, stir together cheddar cheese, Gruyere cheese, fontina cheese, ricotta cheese, and dried tomatoes. Spoon cheese mixture over half of each dough circle; spread to within 1 inch of edges.

Moisten edges of dough with water. Fold dough in half over filling. Seal edges by pressing with tines of a fork. Flute edges, if desired. Prick tops. Brush tops with milk.

Bake in a 375 degree F oven for 30 to 35 minutes or until crust is lightly browned.

Meanwhile, for sauce cook onion and garlic in oil. Stir in tomatoes, tomato sauce, bay leaf, basil, oregano, fennel seed, sugar, and pepper. Bring to boiling. Reduce heat; simmer, uncovered, for 35 to 40 minutes or to desired consistency, stirring occasionally. Discard bay leaf. Cut calzones into wedges. Serve calzones with pizza sauce. Makes 6 servings.

Use purchased pizza sauce in place of the homemade sauce. Heat sauce in a small saucepan over medium heat.

Prepare pizza dough. Divide into 2 portions. Place in plastic freezer bags. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.

Prepare pizza sauce. Cool. Transfer to freezer container. Seal, label, and freeze up to 1 month. Thaw overnight in refrigerator before using.