Thawing dough (from the Rhodes Dough package): Let dough thaw (covered with plastic wrap coated with cooking spray to keep it from sticking to dough) for 2 to 4 hours, or overnight in the refrigerator. Actual time depends on the temperature of your kitchen. Remove from fridge 20 – 30 minutes before you are ready to share dough. Carefully remove the plastic wrap.
1. Preheat oven to 400. If you use a baking stone, put baking stone in while oven is preheating.
2. Split dough in half (to make two calzones)
3. Sprinkle counter with flour
4. Roll out half the dough into about a 10 inch circle (this shouldn’t be too thin or it will fall apart when you transfer to the cooking sheet)
5. Put half the calzone mixture into half the dough, leaving about a inch around the sides
6. Moisten side with water and using the tongs of a fork, make your calzone
7. VERY important to cut three slits on the top of your calzone. If you don’t the insides will be soggy
8. Put cooking oil or cooking spray on the baking stone or cooking sheet. You may also want to put some olive oil on top.
9. Make the 2nd calzone.
10. Transfer calzone to cooking sheet and put into the oven for 15 – 20 minutes, until golden brown.
11. Take out of oven and let sit for five minute before cutting into it.
12. Dipping sauce included.
