For the dough:

• The night before you make these, give your starters a good feeding, as explained in this sourdough post.

  The next morning stir everything together (add salt last) or put in your mixer and knead for 3-4 minutes.  I use my Bosch.  (That thing is 18 years old and still going strong, I love how I can do big batches all at once!)  You may need to add a little more flour--feel the dough after it kneads a bit to see if it's cleaning off the sides--it should not be sticky, but a little wet still is okay. 

  You can let it set for a few minutes up to a couple of hours if you have something you need to do before rolling it out (just cover it with a plate or something so it doesn't dry out), or you can prepare them right away.

  Prepare 3-4 baking pans with parchment paper.
• There are 2 options now:

  The 1st option takes longer but it's more the traditional calzone method:

  If your dough is still a bit wet, use buttered or floured hands and prepare the calzones individually by grabbing a ball of dough, between baseball and softball size, and roll out to flatten well into a circle, about 5-6" wide.  Add desired fillings.  Fold into a half-moon shape, pinch the edges closed well to seal in the ingredients like a pocket so they don't fall out.  Place on the baking pan.  Let rise for a few hours.

  The 2nd option is much faster and my preferred method now:

  Flour your countertop well, roll dough out as shown below in a long rectangle.  Add desired fillings, and roll up the long-way.  Slice off approximately 1-1.5" pieces and place on the baking pan.  Let rise for a few hours. (Makes about 26 of the 1.5" size, and 43 of the 1" size.)
• Baking:

  When risen enough to your liking (they'll puff up a bit more in the oven), brush on the beaten egg if you'd like a more golden color when they're done. Bake at 375* for 15-18 minutes or so, until golden brown on the tops and bottoms (rotate half-way through baking), making sure the bottoms don't burn.  Brush with melted butter before serving, if desired. 

  If you're making a pizza version, you could serve with extra pizza sauce for dipping.  If you're making a Mexican version, you could serve with extra taco or enchilada sauce and some sour cream.