I used a 16oz refrigerated ball of whole wheat pizza dough from Trader Joe's and made 4. You really had to stretch out the dough; normal calzones have substantially thicker pieces of dough, so keep that in mind. If you have 20 oz and like more dough, just make 4 or 5 balls.
When these bake up, the outside is thin and crispy. I baked them closer to 18 minutes - and I have an oven thermometer, so I know they were baked at exactly 475. I used frozen corn - but I suggest you use regular, not sweet corn. The sweet was a little overpowering. The broccoli and cheeses were good; I used 2% mozarella. Next time I'd use less ricotta and more mozzarella. Also what is needed is tons of sauteed garlic and onions.
Sprinkle garlic powder and salt on top of the calzones before baking and use a LOT more salt. Regular calzones from a pizzeria have cheese with loads of sodium. There's no need to have that much sodium at home, but I'd use more than double the recommended salt in the recipe so long as you aren't hypertensive.