Prepare the dough...get it thawed to the point that it is rising and airy. Our timetable usually has us starting the thawing process around noon. We spray a disposable aluminum pan with Pam, and put the dough in the pan. Then we cover it with Saran Wrap that has also been sprayed with Pam.
Break the dough into four pieces and roll them out so that they are about 1/4 inch thick...about 6" in diameter. Place the crusts on a piece of parchment paper on a cookie sheet. Apply olive oil to the crusts, and cover them with a cloth towel or paper towel. Let them rise in a warm place for 30 minutes. I often heat up the oven for 1-2 minutes to get it warm, and then put the pizza crusts in the oven.
Build the calzones by applying the fixins to one side of each crust. Be careful to not over fill them. Remember to add the italian season
Fold the crusts over to create a semi-circle, and press the edges together. Cut two slots in the top to let steam escape. Brush with melted butter or egg wash.
Cook at 375 for about 25 minutes, until they are golden brown.
