One of my very favorite dinners that my mom made us as a kid were her calzones. Christina and I would always help her with this one because our job made us feel like professional cooks.
What you want to do is the day you plan on making these, set out Rhodes Frozen Rolls on a cookie sheet in the morning. The rolls will have all day to thaw and puff up. The more you let them rise, they will make more soft and fluffy calzones. We usually made around 15. Ryan likes to eat just the dough so we allow him one. At dinner time, make the "guts" as Christina and I would call it. You can put anything you want in your calzones. We cut up some ham, a can of olives and a package of mushrooms and mix that in a bowl. This is great for any ham left over after Thanksgiving. Now take the rolls, stretch and pull them out until they are about 6-7 inches in diameter. Put a generous spoonful of the guts in the middle. Christina and I would take it from here, by folding the calzone in half and pressing the sides together with a fork. Something about the lines the fork made all around the calzone looked like something Rachael Ray would make (in our 10 year old minds). Put the cookie sheet in the oven and cook for 10-15 minutes. We used spaghetti sauce as the dip. They were my left overs and school lunches. Enjoy your Rachael Ray-ish calzones!
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