Prepare the pizza dough by bringing it to room temperature. Freeze the bison medallions for 45-60 minutes, or until partially frozen. Once about 40-50% frozen, use a sharp knife to cut the bison steak into very thin strips. Set aside and allow to thaw fully while preparing the remaining ingredients.

In a large skillet over medium-high heat, add two tablespoons of butter along with the onion, pepper, and mushrooms. Sauté until the onions are just starting to get tender, about 10-15 minutes. Then remove the veggies from the skillet and set it to the side, do not wipe the pan clean.

Add the thinly sliced bison steak to the skillet over high heat. Sear for 2-3 minutes while breaking up the steak pieces with a spatula. When the strips are halfway cooked but still have some pink, return the sautéed veggies to the skillet.

Stir in the minced garlic along with salt and pepper. Continue to sauté until the steak is cooked to medium rare, about 3-5 minutes.

Transfer the contents of the skillet to a colander over a plate or large bowl, and allow the excess liquid to drip out.

Preheat the oven to 425°F. Grease a baking sheet with cooking spray then sprinkle the cornmeal over the pan.

Stretch the dough into 8-10 circles so that the dough is an even thickness. Place the stretched down on a pizza peel half dusted with cornmeal (leave the side where the top of the calzone will go undusted). Alternatively, stretch the dough and place it directly on the baking sheet - hang the side that will be the top over the edge of the pan so that the bottom side is the only side that gets corn meal.

Place 2 slices of provolone onto half of each calzone. Add about 1 cup of the meat mixture to the top of the provolone slices. Add mozzarella cheese on top.

Stretch and pull the top of the calzone over the filling and pinch and tuck the top edge under the bottom to create a seal. Pinch the edges closed.

Melt the remaining two tablespoons of butter in the microwave, then brush the butter over the tops of each calzone, then finish each off with a sprinkling of Parmesan cheese.

Transfer the calzones to the preheated oven and bake until golden brown and puffed up, about 20-30 minutes. Keep an eye on the calzone after minute 15 to ensure it doesn’t burn. The internal temperature should be 165°F when the calzones are finished.

Remove from the oven and rest for 10 minutes prior to serving for best results. Add additional Parmesan as desired and serve with marinara for dipping. Enjoy!