The recipe calls for frozen bread dough. Sometimes I cheat and use it, other times I make my own from scratch. In a pinch, the frozen works just fine.

1 lb bread dough (if you're using frozen, thaw and raise to room temp)
pizza sauce
pizza filling (your choice, sky's the limit, hehe)
garlic powder
italian seasoning
Parmesan cheese
5 cheese italian cheese, finely shredded

Preheat the oven to 425. Roll out the dough, and knead in garlic powder, italian seasoning, and parmesan cheese to taste. Continue to roll out dough until you form a 10x14" rectangle. Place on a baking sheet sprayed with nonstick cooking spray. Spread pizza sauce on half of the dough, and add your fillings and cheese to taste. Sprinkle with garlic powder, italian seasoning and parmesan cheese (lightly). Fold the dough over and crimp the edges to seal in the filling. Lightly dust the top of the calzone with parmesan cheese and any other seasoning you like, then bake for 20 minutes.

We like alot of the same foods. I am going to try this recipe tonight.

I've made these using the butter and garlic flavored Pillsbury crescent rolls. They are really good plus you can freeze them for later use.

There's my breakfast!

i made these they are good yummy

You'll love it! The original recipe was a bit simpler, but I started playing with kneading the spices into the dough, and oh my goodness, lol.

I have been planning to make these for a while but never have. I have yet to master the bread machine for this type of dough, but I'll get there. I am just too lazy to make dough by hand when the machine is sitting there eager to work. I hate to buy the premade dough with a bread machine and a ton of supplies laying around. However, your post has provided me with the need to eat a homemade batch so thanks a bunch.

Does this dough come ready made in wheat, by chance?

now that's...Italian !...

Yes, it does come in wheat :)

You are all most welcome!

Try putting the sauce on outside and dip in it the calzone

Thanks: Tastes Great.

I like doing that, too. Any recipe that is that flexible is great in my book, because I'm not one for rules, even in cooking, lol

indeed

I like to experiment alot with whatever I cook. I followed recipes in culinary school but soon after in last class i was mixing and creating . Fusion is my style

I've never formally studied, I just love to cook and am absolutely fearless about trying new combinations, lol. Let me tell you, there have been some spectacular failures in my kitchen(including a memorable incident with an untended pressure cooker and split pea and ham soup - eeep!). My first love is baking, but that doesn't allow for as much deviation...it tends to be more exact.

Only time I don't experiment too much is when I have guests - I'd rather limit the body count to just myself if something goes really wrong :)