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1. Preheat the Oven to 450u00b0F
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2. Divide the Dough
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4. Roll the Calzone -Cut a square of parchment and roll the calzone dough on top. The dough will stick to the parchment. If it starts to curl, let the dough rest for five minutes before continuing. Repeat with remaining pieces of dough.
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5. Fill the Calzones: Spread a generous 1/3 cup of filling in the bottom third of the calzone (slightly less for smaller calzones), leaving a a clear border around the edge.
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pick the calzone up in both hands and press edges tightly to seal. Set the calzone back on the work surface and press lightly to distribute the filing evenly.
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Transfer calzones to a parchment-lined baking sheet.
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6. Bake the Calzones: Brush calzones (the ones not wrapped in parchment) with olive oil or butter, if desired. Slice steam vents in the top of the calzones with a sharp knife.
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Bake for 15 minutes. Rotate the tray and bake for another 15-20 minutes until the calzones are golden, browned on the edges, and the filling is bubbly. The calzones in parchment will brown slightly less.
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6. Eat or Freeze Calzones: Allow to cool a few minutes before eating so you don't burn your mouth. Slip the parchment off the parchment-wrapped calzones. Let leftover calzones cool completely, then wrap each individual calzone tightly in plastic wrap. Transfer to a plastic freezer bag and freeze.
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7. Reheat Calzones: Thaw the calzone for a few hours in the fridge, or extend the cooking time to re-heat from frozen. If you put one in your lunchbag in the morning, it will be thawed enough by lunchtime. Unwrap from the plastic before reheating.
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Reheat them in the microwave in one-minute bursts on HIGH until heated through (2-3 minutes total), or in the oven or a toaster oven at 300u00b0 until heated through.
