3) Split the 1/2 lb of pizza dough into two equal portions. On a well floured surface, roll out the dough into a circle of desired size. My circles were as large as my cutting board.
4) Put half the filling onto each circle and fold half of the dough circle over it so that it forms a half moon shaped pouch. Cut slits into the top of each calzone and bake in a PAM-ed baking pan until crisp, about 15-20 minutes.