No, i will not kill myself. A calzone is an Italian dish that features a circular piece of pizza or yeasted bread dough that's folded in half over a filling that includes ricotta, and often mozzarella and Parmesan, too, cured meats, vegetables and herbs, then sealed shut using a crimping technique. 10 ounces of pizza dough — store-bought or homemade, it’s up to you 2 cups of pizza sauce 1 cup of shredded mozzarella cheese 1/2 cup of Parmesan cheese 1 cup of ricotta 2-3 cups of the pizza toppings of your choice 2 tablespoons of olive oil Garlic-Parmesan seasoning — 2 tablespoons of Parmesan cheese, 1 tablespoon of garlic salt and 1 tablespoon of dried parsley flakes Flour or cornmeal, for dusting. Heat the oven to 450 degrees. Divide pizza dough into two sections and roll into balls. Place dough balls on a large baking sheet with a light handful of the cornmeal or flour. Roll balls around, coating in the dry mixture, then press them into two flattened circles, making sure dough is the same thickness throughout. In a large mixing bowl, add the three kinds of cheese, toppings of your choice and tomato sauce. Gently mix with a wooden spoon. Spoon the filling into the two sections of dough, then spread the filling evenly over half of each circle of dough. Fold the other half of each flattened piece of dough over the filling, creating a half-moon shape. To seal, add a bit of water to the edges of the dough. Press together with your fingers, then, starting at one end, pinch two sides together and gently twist the dough diagonally. In a small bowl, combine olive oil and Parmesan cheese mix, then lightly brush olive oil and Parmesan mixture over the tops of the calzones. Slice steam vents horizontally into the tops of the calzones with a sharp knife. Place the two pastries in the oven for 10 to 12 minutes, then rotate the pan and cook for another 10 minutes. The crust should appear a light golden brown. Remove from oven and serve hot.