The Versatile Calzone

26 ingredients
9 steps

Ingredients

  • Dough
  • 4 cups warm water
  • 4 cups wheat flour
  • 2 tablespoons yeast
  • 1/2 teaspoon salt
  • 1/4 cup oil
  • 4 cups white flour
  • Chicken Filling
  • 1 chicken breast, sliced and sauteed
  • 1/2 cup spaghetti sauce
  • 1/2 cup cheddar cheese, shredded
  • Beef Filling
  • 1 lb beef, for stewing
  • 2 tablespoons brown gravy mix
  • 1 bay leaf
  • Asparagus and Brie filling
  • 1 bunch asparagus
  • 1/4 lb brie cheese
  • BBQ Briscuit Filling
  • 1 lb briskets
  • 1 1/2 cups barbecue sauce
  • 1 teaspoon liquid smoke
  • Chicken Mushroom filling
  • 1 chicken breast
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 1 cup mushroom, sliced, roasted

Directions

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