Ingredients
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4 cups warm water
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4 cups wheat flour
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2 tablespoons yeast
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1/2 teaspoon salt
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1/4 cup oil
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1 chicken breast, sliced and sauteed
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1/2 cup spaghetti sauce
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1/2 cup cheddar cheese, shredded
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1 lb beef, for stewing
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2 tablespoons brown gravy mix
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1 bay leaf
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1 bunch asparagus
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4 cups white flour
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1/4 lb brie cheese
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1 lb briskets
Instructions
- Dough: Mix together water, yeast, 4 cups wheat flour, salt, and oil.
- Add white flour until you have a dough that follows the spoons around the bowl but still sticks to the sides of the bowl. Let dough rise to double (about an hour), punch down, and shape. I don't let mine rise again once I've shaped it, but it does some rising of its own as it cooks.
- Fillings: Ooooh, just have fun!
- Depending on the filling, top calzones for the last 5 minutes of baking with: egg wash, honey glaze, extra cheese.
- Also, make extra liquid parts when you make the fillings and freeze along with the calzones for a dipping sauce.
- Be sure to wrap with a paper towel when reheating in the microwave.
- (reheating in toaster oven is preferable.).
- Cook calzones at 300°F for 30 minutes.
- These can be frozen before or after cooking. When cooking a raw, frozen calzone, cook for 50 minutes at 300°F.