Take your dough out of the fridge and let it sit out for 1+ hours to rise.

Preheat your oven to 450 degrees.

Flour your workspace and set dough out to portion it into individual servings.

Divide dough into 3-4 (or more, depending on how big you’d like to make them)

Roll out each dough into a circle or oval (use a rolling pin) and flour as needed

Set them aside

Prepare the filling by mixing ricotta cheese, mozzarella cheese, salt, pepper. I

Lay each portion of dough on a cookie sheet pan (lightly dust with cornmeal if you have some, or just use some extra flour).

Place ½ cup (or more, depending on how many you’re making) of filling on half of the dough, leaving enough room to fold the dough over on itself to create a pocket. Leave a little room around the edge to seal it.

Layer on your protein (think meatballs, pepperoni, chicken) and/or veggies (onions, spinach, tomatoes, etc.)

Fold the dough over and press the edges together by pressing them firmly or rolling each edge up on itself.

Brush the tops of the calzones with olive oil or egg wash so it browns.

Cut a few slits into the top of each calzone so steam can space while it bakes.

Place them in the oven and bake for 15-20 minutes (check on them around 8 minutes as you may need to rotate the pan)

Once they're golden and bubbling, take them out of theoven and let them cool about 5 minutes so the cheese can "set up".