Activate yeast using warm water and honey, set aside until foamy, 8-10 minutes.

In large bowl, whisk flour, salt, italian seasoning. Add foamy yeast along with 2 tbsp of olive oil.

Mix until shaggy dough forms. Knead for 5-6 minutes, until smooth and elastic.

In a large clean bowl, add 2 tbsp olive oil, rolling to coat. Add the kneaded dough and turn to coat in oil. Cover with plastic wrap and allow to double for 1 hour. Prep filling in the mean time.

Punch down and form into 2 balls.

Place on greased baking sheet and cover with plastic wrap. While proofing for 30 minutes, preheat oven to 450°F.

Form dough into large circles. Add filling and fold. Seal and crimp edges with fingers, a bit of water can help.

Cut small slits to allow steam to escape.

Bake on middle wrack for 18 minutes. Brush top of calzones with a small amount of olive oil.

Serve hot with extra marinara on the side.