The other day, I mentioned making calzones, and today I thought I would share the dough and method. It's been a while since I've seen the original recipe, but I think it came from allrecipes.com. I have since adapted it and doubled it for my own purposes.
I'll give you the recipe for the dough and the method, but I will leave the filling up to your imaginations. The barbecue chicken and bacon is very popular here, as is the sausage-and-pepper combo.
For the dough:
2 packets yeast
2 cups warm water (no higher than 110 or you'll kill the yeast)
1 tablespoon honey
2 tablespoons olive oil
2 teaspoons salt
2.5 cups all-purpose flour
2.5 cups white whole-wheat flour
1 egg, beaten
Combine the yeast, honey, and warm water. Let sit 10-15 minutes, until frothy. Add the olive oil.
In a mixing bowl, combine the salt and flour. Make a well in the middle and pour in the yeast mixture.
Stir to combine.
Turn the dough out onto a floured surface, and with floured hands, knead for 5 minutes.
Oil the mixing bowl and place the dough in and turn to coat. Let the dough rise for 40 minutes.*
Punch down the dough. Preheat oven to 375.
Turn dough back onto floured surface and divide in half. Place one half back in the bowl. Divide remaining portion into 8 pieces and roll into balls.
Using a floured rolling pin, flatten the balls of dough into 5" rounds (or as close as you can get).
Use the filling of your choice and place a small amount on half of the dough. Fold the other side over and press sides together. Crimp with a fork.
Transfer calzone to a greased baking sheet. Repeat until you have 16 calzones.
Brush each calzone with beaten egg and bake at 375 for 20-25 minutes, one tray at a time. Dough will be golden brown and will sound hollow when tapped.
* I place the bowl in my oven on the top rack. On the bottom rack, I place a pan of boiled water. The steam makes a better rising environment.
I refill the pan of boiling water when I start baking. The steam helps the dough form a nice crust.
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