The Versatile Calzone

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“Meal in a pizza crust. I love to make a huge batch of these with 3-4 different fillings, freeze them, and pack a few in the husband's lunch. The pizza crust is one my mom has used for years, and the fillings come from playing around with my favorite things to eat.”
12 calzones

Ingredients Nutrition


  1. Dough: Mix together water, yeast, 4 cups wheat flour, salt, and oil.
  2. 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.
  3. Fillings: Ooooh, just have fun!
  4. Depending on the filling, top calzones for the last 5 minutes of baking with: egg wash, honey glaze, extra cheese.
  5. Also, make extra liquid parts when you make the fillings and freeze along with the calzones for a dipping sauce.
  6. Be sure to wrap with a paper towel when reheating in the microwave.
  7. (reheating in toaster oven is preferable.).
  8. Cook calzones at 300°F for 30 minutes.
  9. These can be frozen before or after cooking. When cooking a raw, frozen calzone, cook for 50 minutes at 300°F.

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