Filled calzones at my house were usually made on Fridays when Lent was observed by not eating meat. Here is what you need:
Homemade pizza dough or
Store bought pizza dough
2 eggs beaten
1 lb ricotta
8 oz mozzarella, shredded
1/2 cup grated cheese
Cracked black pepper
Salt to taste
1 10 oz package chopped frozen spinach, defrosted, and squeezed dry, sauteed in a little olive oil and 1/4 cup chopped onion. Add to ricotta filling.
In bowl, add all filling ingredients and mix thoroughly.
On working area, sprinkle with some flour. Roll out the pizza dough, stretched, but not too thin. Cut even squares, approximately 6.
In center of each square, put about 2 TBS of filling on each. Fold over and seal the edges, and using a fork to ensure there are no holes to leak out filling.
Add enough canola oil to measure 3 inches to cover the calzones on each side.
Flip over carefully and let cook until golden brown.
Grease cookie sheet. Place the calzones on sheet in one layer.
Bake at 400 degrees for approximately 20 -25 minutes or until the calzones are golden brown.
You can also make a tomato filling using drained chopped tomatoes, mozzarella, grated cheese, basil, chopped garlic, little olive oil, salt and pepper to taste. REMEMBER, liquids will leak through dough. Keep the filling as dry as possible.