Calzones

Calzones are the original Hot Pockets®, only not as crappy, and certainly no where near as crappy as Lean Pockets®.

A calzone is stuffed pizza dough. You can put whatever you want in a calzone, but I like any salume (Italian cold cuts) and cheese (usually mozzarella and parmigiano or pecorino). A little simple tomato sauce is optional, but tasty. However, putting tomato sauce in a calzone is tricky at best. It's probably better to leave it out and use the sauce on top of the calzone after it's cooked.

1. Preheat your oven to 425F. I use a baking stone, but you can also use a lightly oiled sheet pan dusted with a little coarse corn meal, or a sheet pan covered with parchment paper.
   
2. Roll out each ball to about 6 - 7" and add filling to cover one half, leaving enough on the edge of the dough so you can make a good seal. This doesn't look like it's going to work, but it does. When you pull the dough up and over the filling, you stretch it to match the other edge.
   

1. Fold over the dough and seal by going around the calzone folding and pinching a bit of the edge. Cut a small hole in the top of the calzone so it doesn't explode.

1. Bake for 10 - 15 minutes, or until golden.
2. Remove to a cooling rack for 10 minutes before serving.

One of these is plenty for one person. I always make more than we can eat; they freeze beautifully.