Calzone Dough Recipe
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Italian pastry dough that resembles a stuffed turnover when filled.
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1 cup warm water
1 1/2 teaspoons active dry yeast - regular or fast acting
1 tablespoon honey
1 1/2 teaspoons salt
2 1/2 cups flour
1 teaspoon olive oil - to brush on dough
Place water in a large bowl.
Sprinkle yeast on top and whisk in the honey until everything is dissolved.
Use a whisk to stir in the salt and flour.
When too thick to mix with the whisk, mix with floured hands.
Knead on a floured surface for 5 minutes.
Shape into a smooth ball and place back in the bowl.
Brush with a little olive oil and cover the bowl with a towel.
Set the bowl in a warm place for 1-2 hours so the dough can rise.
The dough should double in size.
You can make the filling for these while the dough rises.
The dough may be made in advance and refrigerated or frozen until ready to use.
Allow it to come to room temperature before using and knead a few times to warm it up.
Punch down the risen dough.
Divide it into 6 equal portions.
Roll out the dough one at a time on a floured surface into a 6-8 inch circle.
At this point, fill the calzones with your favorite filling recipe.
Pepperoni and Mozzarella Calzone
(1/2 inch slices) fresh mozzarella cheese
canister of refrigerated pizza dough
chopped red pepper for garnish
Spinach and Cheese Calzone
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