Calzone  Dough

Ingredients: (Yields 5 medium calzones)

• 1/2 cup hot water (110 degrees F)
• 1 packet or 2 1/4 teaspoons yeast
• 1/2 teaspoon sugar
• 1/2 cup water
• 2 tablespoons olive oil
• 1 teaspoon sugar
• 1 teaspoon salt
• 2 1/4 - 2 1/2 cups Hudson Cream Short Patent flour

Egg Wash

• 1 egg
• 1 tablespoon water

Garlic Butter Topping (optional)

• 2 tablespoons butter, melted
• 1/8 teaspoon garlic
• 1/8 teaspoon oregano
• 1/4 teaspoon parmesan cheese

Filling Note:  Any combination of your favorite fillings can be used.  Take care to not add too much sauce or liquids, which will make the filling runny.  

Directions:

• Combine 1/2 cup hot water, yeast and 1/2 teaspoon sugar in a small bowl.  Let sit for 5 minutes until foamy.
• In a medium bowl, combine 1/2 cup water, olive oil, 1 teaspoon sugar, and salt.  Stir until combined.
• Pour yeast mixture into the medium bowl and stir.
• Stir 2 cups of the flour in and start to knead.  Continue adding flour and kneading until a soft dough forms that is not sticky.
• Place dough in a greased bowl and cover.  Let raise for 30 minutes.  
• Divide dough into desired sizes.  (This recipe will make 5 medium-sized calzones if divided into equal parts.)
• Roll dough into a circular shape and place filling on one half of the circle, taking care to leave 1/2 inch of dough around the sides for sealing. 
• Fold the portion of the dough without filling on it over the top of the filling.  Pinch edges to seal well.
• Starting at one side, roll the sealed edge upwards and tuck, continuing until you reach the other side.  
• Transfer to a greased baking sheet. 
• Using a sharp knife, make 3 vent slits on the top.
• Using a fork, mix the egg and water together.  Brush the wash onto the dough.  

Cooking Instructions:

• Bake at 425 degrees for 15-18 minutes, or until golden brown. 
• Optional: combine melter butter, garlic, oregano, and parmesan.  Brush over the top of the baked calzone.  
• Let sit for 5-10 minutes before eating, as it will be very hot!