Calzone

Although nothing beats homemade bread like Mom posted yesterday (here), these frozen bread rolls are easy to use and very versatile. One way I use them is for calzone. At Thanksgiving I make mini calzones as appetizers for our annual night-before-Thanksgiving event on my husband's side of the family.

Calzone - serves 6 - 10
1 pkg. 24 count frozen rolls, wheat or regular (dough balls - I get Rhodes brand, but any brand will work)
1 1/2 lbs. hamburger
1 T. garlic powder
1 T. onion powder
Salt
Pepper
3 cups mozzarella cheese

Allow frozen dough balls to thaw on cookie sheet or microwave them to thaw per package directions. Brown hamburger with garlic powder, onion powder, salt, and pepper. Drain to remove grease.

Using desired number of rolls per calzone (I use one roll for appetizers - used four for these calzones), roll out dough into rectangle shape (just do a circle with one).
Sprinkle mozzarella cheese down the middle of dough, topped with hamburger meat. Of course, you might rather use pepperoni, sausage, Canadian bacon, and some pizza-style veggies, too. We just prefer them plain.
Seal edges and place seam side down on a greased baking sheet.

Brush lightly with olive oil and bake at 350 degrees until browned. The small ones will take 12 - 15 minutes; larger ones about 25 minutes. I brush the appetizers with garlic butter before baking them instead of the olive oil.
Serve with spaghetti sauce and/or garlic butter (my favorite) or do half and half . These calzones were made with the whole wheat dough. We probably prefer the regular dough more, but did this in the quest to eat healthier! Also, these made with four rolls each were really big and no one ate a whole one...three rolls would be better. Our calzones were served with a salad. And, the leftovers were heated up and enjoyed a few days later!