| 1 |
Divide the dough into 4 equal pieces for individual calzone or 8 pieces for appetizer-sized calzonetti. Roll or stretch into rounds as directed and brush the dough with oil as directed in recipes. Quickly arrange the fillings over one-half of each dough round, leaving 1 1/2-inch bordr around the edges. Fold the uncovered side over the filling and presss the edges of the dough together to seal. Brush the dough with oil and transfer to a cornmeal-dusted peel or a lightly oiled screen or ventilated pizza pan, |
| 2 |
Transfer to the preheated oven and bake until the crust is crisp and golden, about 10 minutes. |
| 3 |
Transfer the calzone or calzonetti from the peel to a wire rack or, if baked on a pizza screen, place the screen directly on the rack. Let stand for about 2 minutes to allow the crust to firm up. |
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