I first sautéed the vegetables in a frying pan with canola oil, then let them cool while rolling the pizza dough into flat circles (about six to eight inches across) with a rolling pin. The number you can make depends on the amount of dough you have, and in this case I had enough for three. After the circle were made, I put the vegetables in the center of one half of each circle. Then I sprinkled cheese on top. Next I folded each one over into a half-circle and crimped the edges, the way you would with ravioli. Finally, before putting them on a tray and in the oven, dip your fingers (or a basting brush, if you prefer) in the egg yoke and spread it over the top of each calzone. I don't really understand the purpose of this step, but it is always advised and makes it look interesting. These cooked for about 10-15 minutes at 350 degrees Fahrenheit.

Enjoy!