I'll echo other reviewers in esteeming this dough recipe - it cooks to perfection - & that you can fill to your liking. My filling consisted of 1 cooked/cubed chic breast, oregano, cheddar & mozz cheeses, salt, pepper, garlic powder and I went ahead & put sauce on the INSIDE - sorry! The recipe made what I consider 4 large, very stuffed calzones. I guess I overstuffed but they turned out delicious and didn't overflow. Thanks for this idea!

We all really liked these! I didn't add the mushrooms because we don't care for them. I have made these many, many times and they are always a hit!

This is an excellent recipe... with a few changes. You should replace the cheddar with buffalo mozzarella, and use fresh basil (torn by hand). Cook on a pizza stone, if you have one, as this will help to crisp the crust. And, if you have a well-calibrated oven, crank up the temperature by 5 degrees. Don't forget to preheat your oven at least 20 minutes before baking. Oh, one more thing, brush the tops of the calzones with olive oil. And don't forget to have your favorite tomato sauce on the side... It's a great little slice of Italy.

To make this easier and faster, I used store bought pizza dough. I thought it even tasted better this way!

This is the first time I've made calzones, but I'm pleased by how simple it was. This is a good, basic recipe, and I definitely feel confident in experimenting with the fillings next time so each of my kids can have their favorite variety. My ONLY suggestion would be that the filling is super rich and creamy, but a little bland. We were dipping in seasoned marinara sauce, so that added a lot of flavor. Maybe more in the calzone itself would have been overkill? I think next time I may add a dash of Italian seasoning to the filling mix and skip the sauce.

Great crust. I fill w/ ricotta, mozzerela, tomatos, artichokes, olives, spinach and fresh basil for a vegetarian calzone...delicious!

Absolutely perfect. I filled mine with spinach and bacon.

My kids really enjoyed making their own, filling it with their favorite pizza ingrediants. They were very good!!!! We also made enough extra sauce for plenty of dipping!

Excellent flavor! As suggested by another reviewer, I brushed the top of the dough with olive oil instead of egg. I heaped in more ricotta than called for (can you ever have too much cheese?) Great results!

My family loves this! I made it just with ricotta and moz cheeses and they gobbled it up! All of my kids asked when I am making it again. Thanks for the keeper!

This recipe had good flavor, but was a bit dry for our family.

I was a little nervous since I have never made calzones before, but these turned out great! I had to make a couple alterations because I didn't have all the ingredients available. I used brown sugar instead of white sugar, and mozzerella cheese instead of ricotta. I also put butter on top instead of the egg. I'm definitely going to make this again, but next time I'll properly prepare for these.

Not what I was thinking it would be... The crust had a very strong flavor that overpowered my 'toppings.' I don't recommend salami/pepperoni. I added egg to my ricotta mixture to give more substance to the filling - my husband and I liked the texture. Pizza sauce on the side was a necessity.

The mixture for the ingredients to go inside the calzone was perfect- just the right amount of everything. The dough did not work out well. It was just way too thin to hold the inner parts of the calzone. I will make this again, only with the cheese mixture but without this dough recipe.

This was great. I did change a couple of things. I did not use chedder, I used mozzarella instead, and olive oil on top instead of egg. Also use a pizza stone if you have one, the bottom will cook more even.

These are very good. Both my husband and I were curious to see how the flavors work together and we were pleasantly surprised. Definitely not the usual American fare, that is for sure. I have used the dough many times for other calzone recipes and it handles beautifully.