Stir half of the Margherita Sauce with Pizza Seasoning, ham, pineapple and mozzarella.
Cut Epicure’s Basic Pizza Dough into quarters, then flatten each into rounds of about 8” (20 cm) diameter. Mound filling over half of each round, leaving a 1/2” (1 cm) border. Working with one round at a time, brush edge with water, then fold dough over and crimp to seal. Repeat with remaining rounds, then place on Epicure’s parchment-lined Sheet Pan.
Using the tip of knife, make a few slashes on top of each calzone to allow steam to escape. Brush calzones with oil, if desired. Bake for 25–30 minutes, until deep golden.
Reheat remaining sauce. Spoon over calzones, or serve on the side.