The Versatile Calzone

Recipe by Annie H




  • 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.