Shaping Mini Calzones

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To shape many calzones, first roll out half the calzone dough onto a well-floured surface,

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shaping it into a rectangle.

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Pull, stretch, lift, and turn the dough over during rolling to make sure it's an even thickness

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and roughly symmetrical in shape.

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Next, evenly spaced, three scoops of the filling on the bottom half of the dough, then

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dab water around each mound of filling.

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This will help seal the calzone closed.

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Carefully fold the back half of the dough over the filling to cover, then press around

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the mounds to help the water glue the dough together.

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With a biscuit ring, cut out the calzones, remove the excess dough around them, then crimp

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the edges with a fork to seal.

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Try to get them as close as possible, but don't worry too much if a little filling

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peaks out.

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Transfer the calzones to a baking sheet that's been dusted with cornmeal, then roll

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out the remaining dough and fill as before.

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Bake the calzones as directed in the recipe.