Directions:

Separate rolls onto a cornmeal-sprinkled work surface. Cover with plastic wrap and let rest while preparing filling.

Adjust oven rack to center position and heat oven to 450 degrees F.

Sprinkling with cornmeal as necessary, roll out each roll into a 7-inch circle. Spoon a scant 1/2 cup of filling just below the center line, leaving a 1-inch border along the bottom half of the dough circle.

Use fingertips to dab water on and moisten the bottom border. Fold dough over filling and press edges together. Seal completely by using fingertips to crimp and flute the edges or by pressing with fork tines. Place on a large cookie sheet lined with parchment paper. (At this point, calzones can be frozen up to 2 weeks.)

Brush tops with oil. Bake until golden brown, about 16 minutes (longer if frozen). Let cool slightly and serve with warm marinara sauce.