Method:

Place the frozen dough pieces on a parchment lined sheet and place in a warm place (85F) out of drafts to thaw and rise, about three hours.

While dough is getting ready, brown the beef in a skillet and drain excess fat.

Stir in the 2 cups of sauce mix and simmer until thickened, or when you can drag a spoon across the skillet and it doesn't try to fill up with runny sauce; refrigerate until rolls are ready.

Preheat the oven to 400F.

Take three dough portions and pat or roll into a circle.

Top the dough with a half cup of cold sloppy joe meat.

Fold dough over and press dough then roll the edge towards the center a bit and press again, essentially getting a double pinched seal.

Place the turnover onto a parchment lined cookie sheet and cut two vent slits into the top with a small knife.

Repeat with remaining calzone dough and filling.

Bake calzones for 25 minutes at 400F or until golden.

Serve with a warm cheese sauce dip (instead of marinara).