HELP! I really want to try this recipe, but I have had such trouble with calzones or even just trying to stuff mozzarella in pizza dough that I had completely given up. Now I really want to try this recipe, but I am somewhere between angry at my failures and determines to try just one more time. My main problem is that no matter what I do, I can't get dough to seal closed. It always leaks out. I even tried to use a large muffin pan so that the seal faced up. I have tried to seal with egg, egg whites, cream, and water. I do use your "easy roll dough improver" if that matters. I'm also not very good at getting the crust very thin. I have your turnover set, metal set of crimper things (which were definitely not the right tool for me) and forks, of course. Nothing stays sealed. I also have your pie crust bag which is great for rolling - especially for keeping the dough from drying out when I have to walk away to let the gluten rest. With all of that, I still keep failing. I would dearly love to make stuffed crust pizza or just stuffed crust that is dipped in sauce. Now I found this recipe which sounds heavenly. I just really don't want to end up wasting more time and money with nothing to show for it but frustration. I was thrilled when I saw a blog attached to these calzones as blogs have taught me so very much. I never thought I would be able to tie beautiful pretzels or garlic knots. Thanks so very much for that! Now I need very specific help with calzones. Is there something I am skipping or doing wrong? I've obviously tried to be very specific with the hopes that something would jump out at you as an easy fix for me. Any suggestions would be much appreciated. Am I the only one with these problems? Thanks, Suzanne Hi Suzanne! Are you venting the tops of your calzones? Without the vent, the steam has no escape and it can cause the filling to burst out of the dough seams, even if you do seal it properly. Make two or three cuts in the top of the calzones before baking and see if that helps. ~Amy

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