Calzones

Last Friday I made stuffed shells to take with me to a Shabbat dinner. I had extra filling and didn't want to just throw it out, so I used it to fill some calzones. The dough is my usual pizza dough recipe, divided into four pieces and rolled out. I filled these with a mixture of the leftover stuffed shells filling (one container of water-packed extra firm tofu, one box of Mori-Nu firm silken tofu, a couple of tablespoons of vegan mayo, a splash of lemon juice, 2 teaspoons of garlic powder, basil, and oregano, 1 teaspoon of onion powder and salt and pepper to taste) and some shredded mozzarella soy cheese. I would have also added sauteed mushrooms, but I was all out. The stuffed shells filling was enough for 18 shells and 4 calzones. After filling and closing up the calzones, I cut a few slits in the top. I baked these on a pizza stone in a 450 degree oven for 9 minutes. The last time I made calzones I put some sauce inside them, too. This time I didn't and I liked them better that way--they were much less messy.