Any tips for good calzones?

Any tips for good calzones?

My favorites have been Italian coldcut, and a touch greasy, but I'm game for veggie, broccolli and cheese, chicken and Prosuttio, anything with mushrooms and/or tomato sauce.

I've no idea how to make 'em, what to do, anything. It's always been takeout calzone for me so far.

Time for me to earn my wings.

What say ye, cooks?

Get some pizza dough from a local bakery, about 12 ounces should do. This will make a sizeable calzone that two can share or a BIG meal for one! Roll it out to about the thickmess of a cd case. Place about 4 oz of cold pizza sauce in the center and add whatever ingredients you choose. (I like cooked spinach, roasted garlic, and mushroom). Be careful not to add too much as it will not cook thoroughly. Add 2-3 ounces of shredded mozzeralla.
Fold one side of the calzone over the other so it's in half while keeping the ingredients from getting to the edge. It's very important to pinch the outside edges together tightly. Take your left index fingertip and press down on the outer edge. Then take your right thumb and lift the edge over your left fingertip and form a braid of sorts. Do this about every two inches until the dough has been folded over itself along the entire edge. (Sorry if this is confusing but it's a lot easier to show rather than explain.) Slice two or three short narrow slits in the top to allow better heating of the inside, like the top of an apple pie. Place in the oven uncovered using a non-stick sheet pan at 450 degrees F for appx. 30-40 min. Ensure the top is dark brown and the inside temp. is at least 140F. (I own a pizza place in Chicago for credential purposes!)

BTW, the intial shape of the dough after rolling should be round, about 12 inches across. After folding the resulting shape should be like a half-moon. Trim away any excess dough after the folding over, leaving about 2 inches from the mound of ingredients to the outside edge. This gives enough room to braid the two layers of dough together.