On this particular occasion, I had leeks in the house so I decided to use them too. Make sure you clean leeks well and then chop thinly and saute with the sausage, seasoning with salt and pepper as you go. When both the sausage and the leeks are done (leeks should be soft and maybe just starting to brown a little, sausage will no longer be pink and starting to brown), add the blanched rabe to the pan and mix it all together.
If there is as much moisture in your pan as I have here, keep cooking it until all of it gone or carefully dump out the liquid. You don't want all that in your calzone or it will be soggy.
Now take your ball o' dough and flatten it out on a baking sheet lined with parchment paper. The dough may stick a little but it's no biggie. Once you have it flattened, put your rabe mixture over the dough.
Make sure you leave room all around the edges so that you will be able to close the dough and not have the filling leak out. Then top with about a cup of shredded mozzarella or provolone. I'm using provolone.
Carefully pull up one side of the dough and connect it to the other, then tuck in the ends. With a sharp knife, cut a few vents in the top of the calzone to allow the steam to escape.
Bake at 400 degrees for about 20 minutes. Check on it at 15 to make sure it's not browning too fast. But it should be a nice golden brown color when you pull it out. Depending on your oven, it could be less than 15 minutes, it could be more.
Just know you want it to look like this...
And then to look like this...
Dough done all the way through, cheese melty and delicious. Mangia!