Individual Calzones

I found this recipe on another recipe blog. It super easy and really good. You don't need to use very much of the Bread stick topping, and I didn't really measure while putting the stuff inside the calzones.

Ingredients Per Calzone:
2 thawed Rhodes dinner rolls
1/4 to 1/3 cup pizza or spaghetti sauce
2 Tbs. Toppings (cheese, pepperoni, ect.)
1/4 cup grated part skim mozzarella cheese
olive oil
Tip: it works with both thaw methods for the rolls but it's best if you can let them thaw for 3-4 hours

Direction:

Line a cookie sheet with tin foil for easy clean up and use a basting brush to coat with a light layer of olive oil.
Flatten roll dough from center out using fingers into 3-4inch circles. Each calzone will have a top and a bottom, it works best if the top piece is a little larger.

Place bases on pan and add sauce and topping in center leave about 1/4 inch of dough along edges.

Place slightly larger dough piece on top of base, seal edges using fork tongs to press the two pieces together. They seal best if you can make sure you're actually getting both pieces instead of just the top piece.

Lightly brush with olive oil.

I like to sprinkle with this topping blend I use for bread sticks (at bottom of post), but they're good without it too.
Bake for 15-20 minutes at 350 degrees.

optional: serve with heated sauces for dipping.

Bread Stick Topping:
2 Tbs. dry Parmesan cheese
1 Tbs. garlic power
1 Tbs. garlic salt
1 Tbs. onion powder
1 Tbs. oregano