I thought these little calzones were packed with flavor. I love basil, so I added slightly more than called for, but probably not more than 1/3c. I also added diced tomato and Swiss chard since I had then available and wanted to use them up. The only other change I made was to substitute 4 fresh garlic cloves instead of powder, this makes the filling fairly garlicky. The only problem I had was getting the calzones to stay sealed, but I'm sure with some practice I should be able to remedy that problem. I made my own dough using the EW Easy Whole Wheat Pizza Dough recipe, and it was great and low calorie.