Source Deborah Madison's The New Vegetarian Cooking for Everyone, whose recipe leaves out the prosciutto. Filling yields 6 small calzone; for each calzone, use about 4 oz. pizza dough I am partial to the Jim Lahey pizza dough recipe, which would yield 12 calzones — his full recipe calls for dividing the dough into 6 rounds, and I find that half of each of these rounds is perfect for one calzone. These are small calzones — 6 inches in diameter before folded. Also, I have used store-bought dough for these but the finished product wasn't nearly as light — it was doughy and on the heavy side. There is something magical about the Lahey dough. Original recipe calls for no eggwash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan chese. I've done both, but like how the eggwash helps give these a golden crust.