In a bowl, add seasoning to a package of “meat.” Mix to gently combine.

Form a bit more than one-inch-sized balls out of the “meat.”

Heat a nonstick pan with a dollop of butter.

Place each “meatball” into the pan, pressing down slightly. Sear them for two minutes per side over high heat. (Optionally, add one diced onion now.)

Shuffle them around every 30 seconds for an additional one to two minutes.

Add tomato sauce and milk to the pan. Let simmer for four to five minutes. Remove from heat and let cool.

Divide your ball of dough into four equal parts. Flatten one quarter of the dough in a greased pan. Add a mixture of cheddar and mozzarella. Add some fresh mozzarella. Top with meatballs (about four or five will fill it). Top with more cheddar-mozzarella mix.

Take one end of the dough and fold it over to the other side, creating a moon-shaped calzone.

Turn heat on high and sear until bottom crisps. Flip and repeat.

Let cool for a minute to avoid burning yourself. Serve with pesto dipping sauce.

Flatten one quarter of the dough in a greased pan. Add a mixture of cheddar and mozzarella. Add some fresh mozzarella. Top with lightly chopped broccoli, spinach, and scallions, then more cheddar-mozzarella mix.

Take one end of the dough and fold it over to the other side, creating a moon-shaped calzone.

Turn heat on high and sear until bottom crisps. Flip and repeat.

Let cool for a minute to avoid burning yourself. Serve with pesto dipping sauce or tomato sauce.