Anytime Calzones

Ingredients

Dough

• 1 tablespoon yeast
• 1 teaspoon sugar
• 2 cups warm water
• 5-5 1/2 cups flour
• 1 tablespoon olive oil
• 2 teaspoons salt

Each calzone

• 4-5 potato slices, 1/4 inch thick
• Olive oil, for brushing

Feta and prosciutto variation

• 1/4 cup roasted red sweet peppers
• 2 slices prosciutto
• 1/4 cup crumbled feta cheese
• 1/2 teaspoon snipped fresh dill

Ricotta and ham variation

• 1/4 cup ricotta
• 2 tablespoons grated parmesan cheese
• 1 teaspoon snipped chives
• 1 1/2 ounces smoked ham, thinly sliced

Directions

Dough

1. In a small bowl, combine yeast and sugar. Pour warm water over all and let stand 5 minutes.
2. Place yeast mixture in a large mixing bowl fitted with dough hooks. Add 2 cups flour, olive oil, and salt. Mix on low speed until a soft dough forms. Beat 3 minutes more.
3. Slowly add 3 1/2 to 4 cups additional flour. Continue to knead on low speed for 5-6 minutes more, or until dough feels smooth and elastic.
4. Transfer to a well-floured surface, shape into a ball, let rise, and shape into 7 inch circles.
5. To freeze: place dough rounds between sheets of parchment paper. Freeze in an airtight container for up to 1 month. Dough can also be used as pizza dough.

Calzones

6. Preheat oven to 400 degrees.
7. For each calzone, place potato slices in a single layer on a microwave-safe plate. Cover and cook on high for 2-3 minutes.
8. On a lightly floured surface, layer potato slices on half of the dough circle, to within 1 inch of the edges. Layer on the rest of your chosen filling.
9. Moisten the edges with water and fold the dough in half over the filling. Seal.
10. Place calzone on a lightly greased baking sheet. Brush with olive oil.
11. Bake for 25 minutes or until golden brown. 456 to 533 calories each.