Roll each piece into a circle like shape about a quarter inch thick, just as my handy assistant Megan is doing here:
Add about 1/3 cup filling on one side, but leave an edge, then top with cheese.
I found the easiest way to seal the calzone was to leave about a 1/4 lip of the bottom side after folding it over, then fold that lip up and seal the edges. At this point, you can get decorative if you want and use a fork to crimp the edge or something!
Bake at 425 for 20-25 minutes. Did I mention I was going for mini calzones? They ended up being a bitter larger than I expected :-)
And Enjoy! (the left is the Italian, the right is the taco)
I always look for some seal of approval...
Need I say more???
The best thing about calzones is that once you have the dough, you can really do anything you want for a filling! Just make sure it has texture, a little moisture, and lots of flavor! One of the popular ones we would make at the bakery was a chicken broccoli calzone!! Yum Yum!