Calzones can envelop almost anything. In truth, making calzones [or pizza] is a great way to clean out the refrigerator. However, we often tend to be overzealous and need to remind ourselves that less is more. Especially when it comes to filling dough headed into a 500º F oven. That can get messy.
Armed with a previously frozen ball of our trusty KASM pizza dough we were able to make quick work of the calzones. We didn’t stray too far from Jamie’s recipe, except to replace the tomato sauce with a chopped roma tomato and add fresh Gulf shrimp. Before placing on the preheated pizza stone, our calzones got an olive oil massage and generous grating of the latest fromajolie Australian Romantina cheese.
Oh baby! Between every steaming mouthful we couldn’t help but discuss the deliciousness of these calzones. The butter and shrimp, we believe, are what made us keep saying ‘wow.’ Next time, fresh mozzarella slices and crushed red pepper flakes. And perhaps a double batch, freezing two for in-a-hurry meals!
squirrel bread 
I cant wait to make this! I have a few of Jamies books, yet have never made anything. Love your blog!!Figtreeapps
They look great! Do you think that my “Ina dough” would work or is it too soft?
Figtreeapps: Welcome and thank you for the compliment! Jamie is right on with all of his dishes, this one being no exception!
Sandy: I definitely think Ina’s dough would stand up to this. Perhaps roll it a bit thicker and form the calzones directly on the baking stone with some cornmeal sprinkled on it. Even though we dusted the parchment with cornmeal before making ours, it took a long time to get them from there to the hot stone; letting out much of the heat from the oven. Live and learn. Let me know how yours turn out!
*Heather*