**Update- I tried this again with the frozen bread dough and liked it just a little better. The Rhodes brand frozen dough was a bit harder to find, but worth it. You can see the original recipe here.
Then roll out your thawed-out dough. Place a row of spaghetti down the middle of the dough. Then, I put a little more sauce on top of my spaghetti just because I like a lot of sauce. Don't put TOO much though. You don't want it too soupy because then when you bake it, the bottom of your crust will get soggy.
Next, top your spaghetti with lots of mozzarella cheese (or whatever kind of cheese you prefer).
Then start cutting your dough from about an inch away from the out toward the edges.
Next, pull the strips toward the center of the spaghetti, to close the calzone, alternating sides. You'll want to make a criss-cross pattern so the calzone will stay closed.
Brush the top with one egg white, and sprinkle with garlic powder, parsley, and parmesan cheese.
If you decide to use pizza dough like me, follow the directions on the box for cooking- mine was at 450 for about 45 minutes. The bread dough cooked for 30-35 minutes at 350.
That's it! I think this is a great idea for spaghetti leftovers. here.