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No-Excuses Calzone with Choice of Fillings

1 ball of dough for a "large" pizza (available at most local pizza parlors for about $3)

1 batch filling of your choice (see note and variations)

Divide the dough into 6 equal parts and knead each into a ball. Roll each ball into a circle or oval about 1/4 inch thick.

Place a slightly rounded 1/4 cup of filling onto one side of each round (or arrange appropriate filling ingredients on dough as directed below), then carefully fold and stretch other side of dough over filling. Crimp edges firmly with tines of a fork. Prick calzone with fork in a few spots around top, then place on a baking sheet.

Repeat with remaining dough and filling. Bake in a preheated, 425-degree oven for 15 minutes. Cool for 5 to 10 minutes before serving to let calzoni settle down a bit (they're very hot!).

NOTE: Some popular choices for filling calzoni containing tomato sauce are sauteed Italian sausage, sauteed mushrooms, chopped and sauteed onions, spinach or basil, chopped olives, cooked chicken, shredded cheeses and cooked bacon. Basically, if you've seen it on a pizza menu, it will taste good in a calzone.

VARIATION (a): For a pesto filling, combine 1/2 to 1 cup pesto (homemade or commercially prepared), 2 cups ricotta cheese, 1 cup shredded mozzarella cheese and 1/4 cup shredded Parmesan cheese. This is enough filling for 6 calzoni.

VARIATION (b): For a provolone filling, combine in a small dish 3 tablespoons olive oil and 5 medium garlic cloves, minced. Brush each circle of dough with this mixture. Add a little extra oil if you run short. Sprinkle each round of dough with about 1 tablespoon of bread crumbs then a handful of grated provolone cheese. Arrange 1 or 2 tomato slices on top, sprinkle with more crumbs and a grind of black pepper. Proceed with above directions for sealing and baking calzone.