Divide your pizza dough into half. Make sure your dough sits out at room temperature for at least an hour before rolling so it can rise.

Roll each piece of the pizza dough into a 12-inch circle.  To each pizza add 1/2 cup the pizza sauce on top of the dough.  Divide the pizza in half with your eyes, add the topping to one half of the pizza: I used mushrooms, bell pepper, onions, olives, and pineapple.  Add the cheese on top.

To the other half of the pizza that has no toppings on it, fold the dough over the toppings to create a half moon.  Use your fingers or a fork to crease the edges of the calzone so the toppings will not fall out while the calzone cooks.

With a knife, poke 3-4 holes or make small 1-inch slits on the top of the calzone so steam can escape while it cooks. Brush the top with olive oil and add a sprinkle of Italian Seasoning if desired.

If grilling on a pizza stone: Grill for 10 minutes, flip, and grill for another 10 minutes until crust begins to lightly brown.

If baking: Bake the calzones at 425 for about 15-20 minutes until the crust has browned.