I like when I hear my husband say that about dinner. Double-Cheese and Prosciutto Calzone
from Bon Appétit, February 2006. This recipe is so easy. I actually bought the pizza dough. I did not use the kind in the tube. The texture was really good and I used that magical rolling pin, see Sunday May 10 entry. The sauce was also store bought, forgot to defrost my own. But it was a very good sauce, Chef Silvio's Sunday Sauce, which is produced locally.
The calzone was perfect for two, two very hungry people. Needless to say there are leftovers!