Betty Crocker Pizza Crust question

RRP

I know you "dough from scratch" diehards will cringe at my question but here goes anyway. Will one package of the "SmartSize" be enough crust to make a calzone for two people whereby say the meat will be 1/2 pound of Italian sausage and the other ingredients will be proportinate in size? The package leads me to believe it will only make a 12" pizza.
My first attempt at calzone was a diaster in that I clearly didn't have enough dough (used a Pillsbury crust in a can) and clearly too much filling (1# of sauage etc) and it ran all over the pizza stone and inside of the egg and it made me string together several vugarities as I threw the whole thing down the disposal that night!

Char-Woody

RRP, this is funny..to me anyway...:-)[p]Normally, when I roll out the dough, regardless of the size of the wad...it tells me how much stuff I can place in 1/2 of the dough diameter. So fill accordingly with your pre-cooked ingredients. Cheeses..sausage, etc. Then fold the other half over..seal the edges and bake away... I kinda agree, one package of commercial makes about 1 good calzone, or Pizza.
Gosh, I hope this helps...
C~W
:-)
C~W
:-) again..!!

GaDawg

RRP,
Another option is package mix dough. I like
to make my own using Spin's recipe, but if I'm
in a hurry I'll use Martha White dry mix pizza
dough. It's very easy to use, just mix it with water
add your ready to go. It's not as good as homemade
but it's a huge upgrade from canned stuff. One package
also makes a real nice size calzone or stromboli.
Chuck

Fireball

RRP,
A 12 inch pizza dough will make a large calzone. I use Spriner's idea of putting ricotta cheese inside the calzone. It is a binder, and holds all of the other ingredients together. Also to lessen to ammount of liquid inside the calzone suate the onions, sausage and what ever else and blot them dry with a paper towel. This works great. You are making me hungry foe calzones.
Fireball

JJ

Fireball,
You either think of calzones as the enemy or you be from South Michigan and typing with a drawl. hehe

GaDawg

Fireball,
Another way to handle peppers and onions is to cut them
several hours ahead of time, wrap in layers of paper towels,
and weight down with something. In about an hour I get most
of the moisture out without cooking. In fact, that's how
I broke my piece of s*** pampered chef pizza stone. I had
a pepper and onion pizza and some water spilled over onto
the stone and it shattered. No such problems with the BGE
stone, although I still dry the veggies to keep from having
watery pizza/calzone/stromboli. [p]Chuck

Trout Bum

RRP,
Don't know what grocery stores are in your area, but in my neck off the woods the most prominent grocery chain carries fresh pizza dough. It comes refigerated and for use all you have to do it let it reach room temp and then roll it out. it's as great as any homemade I've had. Maybe you should take a look in your local store, if they sell pizza that's a pretty good clue they'll have dough.
B D