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 egg wash — apparently at Chez Panisse, they brush these with olive oil as they exit the oven and sprinkle them with parmesan cheese. I've done both, but like how the egg wash gives these a golden crust. A Baking Steel is a great tool for baking these as well as pizza and bread at home.
