I am always getting requests for this recipe and some of you have asked me for instructions, so here they are! It is super easy and way yummy - Recipe: * 1 Rhodes dough loaf (they come frozen like the rolls) * 1 small can tomato sauce * 1-1 1/2 Tbsp italian seasoning (no it is not the same as the italian dressing dry mix) * 1/8 tsp minced garlic * canadian bacon, pepperoni, motzerella and cheddar cheese (any other toppings you like) * garlic salt * parmissian cheese A few hours before you are ready to make it, put a loaf of Rhodes dough on a plate, spray with non-stick spray and cover with plastic wrap. Let defrost and rise till double in size: Cover cookie sheet with tin foil, spray with Pam, then roll out dough on a separate piece of foil cut the same size as cookie sheet and sprayed with Pam. Roll dough to fit the piece of foil. To make the sauce, take 1 can tomato sauce and add 1- 1 1/2 Tbsp Italian seasoning, and 1/8 tsp of garlic. (I buy the jar of pre-minced garlic, its cheep and lasts forever) Mix together. Spread in center only of dough, leaving about 1" at each end. (you will only use about 1/3 of the sauce, you can freeze the rest for later) Add your toppings. We have found that we prefer only Canadian bacon and pepperoni, we love supreme pizza, but we like our calzones the best simple like this. If you buy the same meat as I did, the box of Hormel pepperoni has two sealed packages in it, so it lasts for 2 calzones, plus the Land O' Frost canadian bacon is enough for 2 as well. (I just cut the bacon in quarters because it is really big) - you can see it in the picture. I have also found that it tastes so much better if you use freshly grated cheese, I used to buy the pizza blend bag of cheese, but it just isn't nearly as good. I grate and freeze my motzerella because I pretty much only use it for these. Grate about 1 cup of each cheese. I put the bacon all the way across, I just took the picture so you could see. They both fit perfectly 3 across. Add your cheese and then pull up the sides and pinch tightly together. (sometimes you have to pinch it a few times to get it to seal.) Pinch the ends and fold up. lol - notice the belly, It's too big to keep out of the picture! Flip calzone onto greased and lined cookie sheet. (the pinched side needs to be down, that is why I roll it out and make it on a separate sheet of tin foil.) Poke holes in top with fork, spray with butter flavored Pam, or brush with melted butter. Sprinkle on garlic salt, then parmessian cheese. Bake at 350 degrees for 30 minutes. Note: It helps keep your pan clean if you fold up the edges of the tin foil, because sometimes your calzone will leak while baking. I hope you all enjoy this recipe as much as my family does!