To craft this over sized calzone first make your regular pizza dough. I use a fantastic recipe by martha stewart. Once your dough is made, divide it in half and roll into two circles.
Precook these veggies if you plan to use them [so they don’t release all their juices inside the calzone while baking to result in a soggy calzone]: Mushroom, Onion, Peppers, Olives, Artichokes, Tomato, Meats, etc
Top half the dough with a large heaping pile. I learned when you add cheese, it’s better to use whole slices instead of shredded… you’ll get the melting cheese effect if you use whole slices.
Fold over, and press closed with a fork. Lightly coat the top with oil and sprinkle some garlic powder and parmesan cheese. Bake at 450 degrees for 11-14 minutes on a pizza stone. These were so big, I was able to make two-three meals out of one.