Calzones

1. When the dough is ready, knead it lightly and cut it in half. Form 2 balls and place them on a lightly floured work surface. Sprinkle with a little more flour, cover with plastic wrap or a kitchen towel, and let them rest for 20 minutes.
2. If the ricotta is very wet, drain it in a fine-meshed strainer for 10 minutes or so to remove excess moisture. Transfer to a large bowl, add the vegetable, mozzarella, and Parmesan, and mix until well combined. Taste and add salt, if necessary, and pepper.
3. If you’ll be baking the calzones on a pizza stone, put the stone on the lowest rack of the oven; if not, lightly oil a baking sheet. Heat the oven to 350°F. Roll or lightly press each dough ball into a disk, lightly flouring the work surface and the dough as necessary (do not use more flour than you need to). Let the disks sit for a few minutes; this will allow the dough to relax, and make it easier to roll out. Roll or pat out each ball of dough into an 8- to 10-inch round, not too thin, on a floured pizza peel or the prepared baking sheet.
4. Put half the filling into the center of each dough round. Moisten the edges with a little water. Fold one edge over onto the other and press closed with your fingertips.
5. Bake the calzones directly on the pizza stone or on the baking sheet on the center rack of the oven for 30 to 40 minutes, until nicely browned. Serve hot or warm.

— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition