Don't kill the yeast. I call these pockets, though they can be called turnovers or calzones. And I use them in place of sandwiches. I make them on a Sunday and take them for lunch throughout the week.
G etting well-shaped pockets takes some practice.
Working with cold dough helps since it's easier to roll and shape than warm dough. All you need to do is punch it down when it gets approximately double in size. T his will make 6 pockets. When the dough gets too thick to stir, turn it onto the counter and knead in flour as necessary. Ideally, the finished dough is moist, even a little tacky, but satiny smooth.