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
Container:large bowl
30 mins
30 mins
  • 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.
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