Prep: Preheat the oven to 425°F. Line a baking sheet with parchment paper for easy cleanup. Coat a cutting board or large plate with a generous dusting of flour.
Form: Place the dough on the floured surface, turning once of twice to coat, and divide the dough into four even sections. Using your hands or a rolling pin, press or roll each of the dough sections into a flat, circular shape no more than one centimeter thick.
Fill: For each calzone, place a quarter of the sauce off to one side but away from the edges, and top with a quarter of the cheese plus any additional toppings if desired.
Seal: Fold each unfilled half of each calzone over the filled half and crimp the edges of the dough closed using the back of a fork.
Bake: Place all of the calzones onto the lined baking sheet and bake for 15 minutes or until the tops just start to turn golden brown.
Enjoy: Let cool for at least 10 minutes on the baking sheet, serve and enjoy! Leftover calzones stay fresh in an airtight container in the fridge for up to 4 days or in the freezer for up to 2 months.