I have come to love calzones more than pizzas. There is something that happen inside that little 'pizza dough oven' that creates some remarkable tastes.
I use the same pizza dough. Rolled thin. I usually add sauce first, then pep, garlic, onions, bell pepper and cheese. I usually put enough sauce in so it squeezes out once cooked. This gives me extra for the thick parts along the sides. Gotta use an egg wash on the top of the dough to get a crisp, golden crust. Make sure you cook it enough, the insides take a while to cook depending on the dough thickness and ingredients. I'll try to get some pics next time I make one.