A calzone is somewhat like a savory turnover. The possibilities for calzone fillings are many; see the chart of suggested pizza toppings for ideas. You will need about 4 cups filling or ½ cup per calzone.

Prepare through the first rise:

Preheat the oven to 450°F. Lightly grease 2 baking sheets.

Divide the dough into 8 balls. Place on a lightly floured work surface, sprinkle with flour, and cover with a kitchen towel or plastic wrap. Let stand for 20 minutes.

Meanwhile, coarsely chop:

Mix with:

Shape each ball of dough into a thick disk and let stand for about 5 minutes, then roll each disk into an 8-inch round. Divide the filling among the rounds, placing it on one half of each. Fold the bare half of the dough over, making a half-moon, moisten the edges with water, and tightly seal with your fingertips. Cut a 1-inch slit in the top of each calzone, place on the prepared baking sheets, and transfer to the oven. Reduce the oven temperature to 400°F and bake until nicely browned, about 25 minutes. Serve hot or at room temperature, with: