CALZONES

CALZONES

Dough:
5 cups all-purpose flour
1 Tbl yeast
1 Tsp sugar
3 Tbls Olive oil
1 Tsp salt
1 Egg
1 Tsp Italian seasoning
3 Tbl milk powder
1 Cup or more water to make a soft pliable dough

Egg wash:
1 egg beaten with 2 tablespoons of milk

Mix the yeast with the sugar and the ¼ cup of water and let it proof for 5 minutes.
In the bowl of a stand mixer fitted with the paddle attachment, combine the flour, milk powder, egg, sugar, salt, the olive oil and the proofed yeast on low speed. Gradually add enough water until the dough comes together, change the attachment to the dough hook and continue to knead until the dough is soft and smooth.
Coat the inside of the bowl with olive oil and return the dough to the bowl turn to coat the surface of the dough with oil and cover with a piece of plastic wrap and keep it in a draft free place until doubled in size, about 1 hour. Punch down the dough and let it rise again until doubled.
Divide dough and roll into balls. Roll out into a round and place your filling according to your preference, on half of the dough, moisten edges of dough with water and fold over to form a semicircle. Pinch the edges tight. Brush with egg wash mixture, sprinkle with Italian seasoning and Parmesan and bake in 375F preheated oven until golden brown.

Choices of filling the Calzones:
Mozzarella is a must
Pepperoni
Ham
Pizza Sauce
Fresh sliced mushrooms
Sliced onions
Pitted black olives
Cooked chicken
Italian sausage
Bacon
Or anything you like in your Calzone