Letting it rise

An hour and a half to spend at my leisure, calzone dough rising currently as we speak.  Gonna take America's Test Kitchen up on it and do the sausage, broccoli, and cheese combo.  Of course the wrinkling orange pepper's just begging to take a dip in it...can you imagine, not just 4 oz mozzerella, 1/4 cup parm, but also processed together with 1-1/4 cup non-fat cottage (and 6 saltines, to absorb the moisture).  Seasoned with only a clove of garlic and 1/8 tsp red pepper flakes, yum!  Of course with my large family, serving four's just not an option, so double everything.  Even the calzone dough. Grilled sausage just around the corner...I've got my veggies to chop, my cheese filling's in order.